Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes. Let it cool while you prepare the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, crushed pineapple, and pineapple juice until fully incorporated.

Bake the Cheesecake:

Pour the cheesecake filling over the cooled crust. Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.

Make the Pineapple Topping:

In a small saucepan, combine crushed pineapple, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy. Let it cool completely.

Assemble the Cheesecake:

Spread the cooled pineapple topping over the chilled cheesecake.

Garnish and Serve:

Top with whipped cream and fresh pineapple slices, if desired. Slice and serve chilled.