In a large bowl, combine butter and sugar. Combine flour and baking powder; add to butter mixture. Add egg; mix until well blended and crumbly. Add milk and blend until dough forms a soft ball.

Pat dough onto bottom and 1-1/2 in. up sides of a greased 13-in. x 9-in. baking dish.

Place pineapple in a sieve over a 4-cup glass measure; press with the back of a spoon to squeeze dry. Spread pineapple evenly over bottom crust, reserving juice in glass measure; set aside.

In a large bowl, beat the cream cheese, sugar and flour. Add the egg yolks, lemon juice and vanilla; mix well. Add enough milk to reserved pineapple juice to measure 2-1/2 cups.

Stir milk mixture into cream cheese mixture until well combined. In a large bowl, beat egg whites on high until stiff.

Fold filling mixture into egg whites. Gently pour into crust. Sprinkle with cinnamon. Bake at 325° for 55 minutes or until filling is set. Cool completely on wire rack.

Chill until serving. Yield: 12-15 servings.