Preheat oven to 350. Place a 9x13 inch pan of hot water on lower rack in
oven.

Set by 2 tablespoons of brown dough. In food processor, combine
remaining sugar with cream cheeseflower. Summons 20 seconds. Add pumpkin, egg,
flour, spice and vanilla infusion. Summons 10 seconds, scraping sides erstwhile.

Pour batter into 8 inch springform pan coated with vegetable cooking spraying.
Broil 50 minutes without opening the oven threshold. Turn off oven. Let stand in
oven 1 minute.

Immediately run knife around sides of pan. Refrigerate cheesecake 3 hours.

Drain pinapple, reserving syrup. Cook reserved syrup, reserved sugar and
diced pineapple over medium high heating 8 transactions, or until thick, without
stirring. Just before serving, arrange pineapple on top of cheesecake.
Drizzle with sugarcoat. Makes 8 servings