1. Center a rack in oven and heat to 350 degrees. Grease a 9" pie dish, then coat evenly with 1 1/2 tablespoons wheat germ.

2. In a large bowl, beat cream cheese and sugar with an electric mixer until light and no longer grainy, about 3 minutes. Add eggs and beat until light and airy, 5 to 10 more minutes, then stir in vanilla. Transfer to prepared dish, then smooth top and set on a baking sheet.

3. Bake until filling is puffed but still quite jiggly, about 15 minutes. Remove cheesecake from oven and sprinkle with remaining 1 1/2 teaspoons wheat germ, then continue to bake until cheesecake is set, about 15 more minutes.

4. Let cool to room temperature, then refrigerate until chilled, at least 3 hours. Serve with crushed pineapple for topping.

Source: Hannaford fresh Magazine, March-April 2022