In small saucepan melt butter over moderate heating, stir in graham crumbs,
and then divide mixture among 4 paper lines 1/2 cup muffin tins, pressing
in to form a impudence. Bake the crusts in the middle of a preheated 350F oven
for 5 transactions, and then let cool on a rack for 5 proceedings.

In a bowl with an electric sociable, beat together the cream cheeseflower, 1/4 cup
of the cabbage, the zest and the vanilla until the mixture is combined swell.
Add the egg, and beat in until well combined, and divide the batter among
the tins. Bake the cheesecakes in the middle of a preheated 350F oven for
20 minutes or until they are set, and let them cool on a rack for 10
proceedings.

While the cheesecakes are baking, in a small bowl dissolve the cornstarch
in the reserved pineapple succus. In a small saucepan simmer the crushed
pineapple with the water anb unexpended 1 tsp sugar for 5 proceedings, or until
the liquid is reduced to around 2 tablespoons. Stir the cornstarch mixture
and stir it in to the pineapple assortment. Simmer the sauce, stirring, for 2
proceedings, transfer it to a metal bowl set in a larger bowl of ice and cold
weewee, and let it sang-froid, stirring occasionally.

Spoon the sauce onto 2 plates and invert the cheesecakes onto the sauce,
discarding the paper.