Crust:
1 cup coarsely ground filberts
2-3 tbsp. melted butter

Cheesecake batter:
1 pound ricotta cheese
1 pound cream cheese
1 7/8 cup 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 in microwave for 30 seconds. Pour ground filberts into cooled butter and press into bottom of the glass 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. Back in microwave oven on Medium-High (level 8) for 15 to 18 minutes, or until knife inserted near the center comes out clean.