Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.

In a large bowl, beat the cream cheese and 1 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gently fold in the drained crushed pineapple.

Pour the cream cheese mixture over the crust in the springform pan.

Bake for 55-60 minutes, or until the center is set. Allow the cheesecake to cool in the oven with the door slightly open for 1 hour.

In a small bowl, mix the sour cream and powdered sugar until smooth. Spread over the top of the cooled cheesecake.

Refrigerate the cheesecake for at least 4 hours, or overnight.

Garnish with fresh pineapple slices if desired, and serve chilled. Enjoy this tropical and delicious Pineapple Heaven Cheesecake!