1. Prepare the Graham Cracker Crust

• In a medium bowl, combine graham cracker crumbs and melted butter until evenly coated.

• Press the mixture firmly into the bottom of a 9-inch springform pan.

• Chill in the refrigerator for 10 minutes to set the crust.

2. Make the Cream Cheese Mixture

• In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

3. Prepare the Gelatin

• Sprinkle the unflavored gelatin over cold water in a small saucepan and let it bloom for 1 minute.

• Heat the gelatin over low heat, stirring constantly until fully dissolved.

• Allow the gelatin mixture to cool slightly before adding it to the cream cheese mixture.

4. Combine Gelatin and Cream Cheese

• Gradually beat the cooled gelatin mixture into the cream cheese mixture until well incorporated.

5. Fold in Whipped Cream and Pineapple

• Gently fold the whipped heavy cream and drained crushed pineapple into the cream cheese mixture until evenly distributed and light.

6. Assemble the Cheesecake

• Pour the mousse filling over the chilled graham cracker crust, spreading evenly with a spatula.

7. Chill Until Set

• Refrigerate the cheesecake for at least 4 hours, or until firm.

8. Garnish and Serve

• Before serving, top with fresh pineapple chunks for a burst of freshness and texture