Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well combined. Press mixture evenly into the bottom of the prepared pan.
  2.5 cups graham cracker crumbs
• Bake the crust for 10 minutes. Remove from oven and let cool slightly.
• In a large bowl, beat cream cheese until smooth. Gradually add sugar and flour, beating until well combined.
  2.5 cups graham cracker crumbs
• Stir in sour cream, vanilla extract, and heavy cream until just combined.
  2.5 cups graham cracker crumbs
• Add eggs one at a time, beating well after each addition.
  2.5 cups graham cracker crumbs
• Gently fold in the crushed pineapple.
  2.5 cups graham cracker crumbs
• Pour the filling over the cooled crust.
• Bake for 50-60 minutes, or until the center is just set. The edges should be slightly puffed and the center should still jiggle slightly.
• Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracking.
• Remove from oven and cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
• To serve, run a knife around the edge of the pan before releasing the springform.