Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla
1 cup chopped pineapple, drained
1 cup whipped cream
Fresh pineapple chunks for Garnish

Preheat the oven to 350°F (175°C).
In a medium bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.
Gently fold in the chopped pineapple and whipped cream until evenly incorporated.
Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 50 to 55 minutes or until the center is set.
Remove the cheesecake from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.
Before serving, garnish the cheesecake with pieces of fresh pineapple.