Heat oven to 350^. LIghty oil the inside of 10-inch spring form pan...or use a 9x13 inch baking pan lined with foil and oiled..set aside....
Combine ingredients.mixing well. Press into bottom of pan and 1/2 way up the sides of pan of choice. Bake in oven for 10 minuttes. Remove and cool on wire rack. Then chill in refrigerator for 15 minutes.
In your large mixer bowl, beat softened cream cheese, flour ,sugar, eggs and almond extract. Beat well until blended. Pour over crust.
3Arrange pineapple chunks over filling.(You can use any 20 oz. can of pie filling or drained fruit for the topping).
Sprinkle cinnamon/sugar over pineapple chunks.
4Bake at 375^ for 25 minutes then turn oven to 350^ and continue baking for 30 more minutes...center will be softer than sides..Cool on wire rack for 45 minutes then chill in refrigerator overnight covered.
5When ready to serve loosen sides then release side of pan or lift out the foil for easy cutting. Place on serving plate or tray. Drizzle top with caramel topping...refrigerate and cover any leftover cheesecake. Enjoy.