Crust:
1 cup coarsely ground filberts
2-3 tbsp. melted butter
Cheesecake batter:
1 pound ricotta cheese
1 pound cream cheese
1-7/8 cups sugar
2 tbsp. cornstarch
1/3 tsp. salt
5 whole eggs
5 egg yolks
1/2 cup heavy cream
1/2 tsp. vanilla extract
1/8 tsp. almond extract
3/4 cup crushed pineapple, drained

Butter sides of an 8-9 inch glass baking dish (oval preferred) with 2 inch walls.
CRUST: Melt the butter in a small dish on HIGH for 30 seconds. Tossing filberts with one hand, slowly add melted, cooled butter with the other until mixture is a light consistency, but not too soggy. Press into the bottom of the glass baking dish. BATTER: Using a food processor or mixer, soften the ricotta and cream cheese until very smooth. Gradually add sugar, cornstarch, and salt, mixing well. Add whole eggs and yolks one at a time, making sure each addition is completely incorporated before adding more. Slowly add, cream, vanilla and almond extracts. Spread pineapple over the prepared crust and pour evenly batter over the pineapple. Bake in microwave oven on MEDIUM HIGH (level 8) for 15 to 18 minutes, or until knife inserted near the center comes out clean.