Combine crumbs, 2 Tbs sugar, butter. Mix well, press in bottom of 9 inch springform pan. Beat cream cheese with mixer until fluffy. Gradually add 1 c. Sugar, mixing well. Add eggs, one at a time, beating well. Stir in vanilla and salt. Bake at 350 for 50 minutes. Let cool to room temperature on rack. Refrigerate several hours. Yield: 10 to 12 servings.

Pineapple Glaze: Drain, reserve juice of pineapple. Add water to juice to make 1/2 cup. Mix sugar and cornstarch with juice. Cook over low heat until thick. Add egg, butter, cook 2 minutes. Cool and spread on cheesecake and refrigerate. Yield: 1 1/2 cups.