Preheat oven to 375. Grease a 8x 11 to 9x12 baking dish.
Melt the butter in large bowl. Add remaining blondie ingredients and mix well.
Spread blondie dough into baking dish.
Mix together the cheesecake layer ingredients until smooth, and spread evenly over first layer.
Bake for approximately 35 minutes. until blondie is browning at edges and top layer is well set. You are looking for a little firmer set than regular cheesecake.
Remove from oven and set aside to cool.
Start making the pineapple topping.
Add all the ingredients for topping to saucepan over medium-high heat. Bring to a light boil, then reduce to medium and stir until cornstarch has cooked (the whiteness will fade away and sauce will thicken).
Pour over the baked layers, and spread to evenly coat.
Allow to fully cool to room temperature. before cutting.
Trim off edges, then cut into even bars.
Mine were cut into 12 bars in an 8x11 dish. They are a little large and 15-18 would be better portion size.