This is from my untried recipe file. It sounds close, but not exact to what you want. This one is made in a springform pan, not an oblong; but it probably can be adapted to fit the pan you'd like by increasing the ingredients. The pineapple is not mixed in, but instead forms a layer on top of the crust. Again, that's probably adaptable.
Anyway, hope this helps a little.

HUNGARIAN CHEESECAKE
Crust:
1 1/2 cups unbleached flour, sifted
1 tsp. baking powder
4 tbs. sweet butter, no substitutes
1/8 tsp. salt
1 tb. lemon juice
2 large egg yolks, lightly beaten
Cold water, 3-4 tbs.

Sift together the flour and baking powder, set aside.
Cream the butter in a large mixing bowl; add the egg yolks, salt, and lemon juice, mixing well.
Blend in the flour mixture; using fingers, work the dough into a smooth consistency.
Add the cold water as necessary to work the dough.
Roll the dough out on a flat surface to a thickness of 1/4".
Cut to fit the bottom of a greased 9" springform pan and place in the pan. Use the excess to line the sides of the pan.
Chill.

Filling:
2 cups cottage cheese
4 large eggs, divided use
1/4 cup sugar
1 tsp. grated lemon rind
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins

Preheat the oven to 450°.
Press the cottage cheese through a sieve.
In a large mixing bowl, beat 3 eggs and the sugar until blended.
Add the cottage cheese and beat; add lemon rind and sour cream
Use the white from the fourth egg (discard yolk) to brush over the chilled pastry.
Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust.
Pour the cheese mixture on top of the fruit. Bake for 10 minutes at 450°, then reduce the oven to 350° and bake for about another 35 minutes.
Cool to room temperature; then chill.
Serve chilled