Preheat the oven to 350 degrees.

Take 1 piece of pre-made pie dough and put it into a 9 inch pie pan. Press down along the bottom and sides. Crimp the edges together along the top ridge of the pan. Put the pie shell in the freezer to firm up for about an hour.

After that hour is over, take the pie crust out of the freezer and fit a piece of aluminum foil to cover the inside of the crust completely. Fill with pie weights (or marbles or dried beans or even heavy nuts) and bake for 10 minutes. Remove the foil and the pie weights and bake for another 10 minutes or until the crust begins to dry and take color.

For the filling, in a large mixing bowl, beat the cream cheese and sifted sugar on high until light and smooth. Add salt and continue mixing. Add the eggs, half-and-half, vanilla and melted butter; beat until combined. Once fully incorporated, add the cinnamon and flour a little bit at a time, making sure it is well combined before adding the next portion.

Pour the filling, which will be slightly runny, into the warm pie crust and bake for 45-50 minutes or until you can insert a toothpick into the center of the pie and remove it cleanly. Let the pie cool to room temperature before slicing. Serve slightly warmed or cold.

For extra flavor, top with whipped cream and a dash of cinnamon. For extra fun, use the scraps from your pie crust to create your own cinnamon-sugar pineapple decoration. Simply roll out the scraps of dough and sprinkle with cinnamon and sugar. Use a cookie cutter to punch out the pineapple and a knife to lightly etch in the lines of the fruit. Bake until slightly golden brown. Place on pie immediately upon removal from oven.