Don't know if this is 'the one' but from the ingredients you gave, it sounds close. I had cut my Taste of Home Magazines and put recipes into a box...

PINEAPPLE CHEESE TORTE

Pat-in-the-Pan Crust:

1 cup all-purpose flour
1-1/4 cups confectioners' sugar
1/4 cup finely chopped almonds
1/3 cup butter or margarine, softened

Filling:

2 packages (8 ounces, each) cream cheese, softened
1/2 cup sugar
2 eggs
2/3 cup unsweetened pineapple juice

Pineapple Topping:

1/4 cup all-purpose flour
1/4 cup sugar
1 cup (20 ounces) crushed pineapple, juice drained and reserved
1/2 cup whipping cream

Fresh strawberries, optional

Combine crust ingredients: pat into the bottom of a 12-in x 8-in x 2-in baking dish.

Bake at 350 degrees for 20 minutes.

Beat cream cheese ina mixing bowl until fluffy; beat in sugar and eggs.
Stir in juice. Pour filling over hot crust.

Bake at 350 degrees for 20 minutes or until center is set. COOL.

For topping, combine flour and sugar in a saucepan. Stire in 1 cup of
reserved pineapple juice. Bring to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; fold in pineapple. COOL.

Whip cream until stiff peaks form; fold into topping. Spread carefully over dessert.

Refrigerate 6 hours or overnight. Garnish with strawberries if desired.

Yield: 12-16 servings.