Preheat oven to 350.

Finely chop almonds.

In a medium size bowl mix together flour, powdered sugar,
and chopped almonds. Cut softened butter into cubes and add it to the mixture.
Cut the butter into the flour mixture using a pastry mixer or a knife.

Once the mixture is well blended and crumbly, firmly press
it into the bottom of a 13x9 in pan. Bake for 20-25 min until set and lightly
browned.

While the crust is baking beat the cream cheese with an
electric mixer until smooth and fluffy. Next beat in ½ cup sugar, and eggs, mix
until well blended. Beat in 2/3 cup pineapple juice.

Remove the crust from the oven and pour the cream cheese
mixture over it while it is still hot. Spread the cream cheese mixture evenly
across the crust. Bake for about 20 minutes just until the center is set.

Remove from the oven and cool completely.

While the cream cheese layer is cooling it is time to make
the pineapple topping. In a 2qt sauce pan mix together ¼ cup flour and ¼ cup
sugar. Stir in 1 cup pineapple juice.

Heat the mixture over medium heat, stirring constantly until
boiling. Boil and stir for about 1 minute it will thicken as it boils.

Remove the mixture from the heat and fold in the crushed
pineapple. Set aside to cool completely.

Once the cream cheese layer and pineapple topping are cooled
it is time to make whipped cream.

Place a glass or metal bowl in the freezer for 15-20 minutes
to cool thoroughly. Beat the whipping cream in the chilled bowl until stiff
peaks form.

Fold the whipped cream into the pineapple topping and spread
it carefully over the cream cheese layer.

Place in the refrigerator for 4 hours to chill.

Serve with whipped cream and cherries if desired.