Crust: In a medium bowl combine the flour, icing sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 20x30cm cake tin. Bake in preheated oven for 15 to 20 minutes.
Pineapple Cheesecake: In a large bowl, beat the cream cheese and sugar until smooth. Beat in eggs one at a time. Blend in the unsweetened pineapple juice.
Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.
Pineapple Topping: In a saucepan, combine the flour, sugar and reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely.
When cool fold in the whipped cream. Spread topping over the cheesecake layer. Refrigerate 4 hours before serving.