Preheat oven to 350°F and put an empty glass or metal bowl in the freezer.
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 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 and put back in the oven to bake for about 20 minutes just until the center is set.
Remove from the oven and cool completely.
To make the pineapple topping mix together ¼ cup flour and ¼ cup sugar in a 2qt sauce pan.
Stir in 1 cup pineapple juice.
Heat the mixture over medium heat, stirring constantly until boiling and boil and stir for about 1 minute while it thickens.
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. (skip this step if you are using Cool Whip)
Remove your chilled bowl from the freezer and beat the whipping cream 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 fresh cherries if desired and enjoy!
Notes
Make this the day before for an easy grab and go dessert. Refrigerate leftovers in an airtight container.