For the crust: Combine crumbs, sugar and melted butter; press tightly into the bottom of a 9-inch by 13-inch pan.

For the cheesecake: Put everything, except the whipping cream, into a food processor fitted with an S-blade. Blend until smooth and the only texture remaining is pineapple pieces. In a clean bowl, whip the cream until you have medium peaks (not quite firm). Fold cream into the cheese mixture and spread over the cookie base. Refrigerate overnight. Cut into squares and serve with a dollop of cream or some toasted coconut.
Yield: 24 small squares