When making pineapple cheesecake, combine graham crackers, butter and sugar for the crust. Mix together pineapple, vanilla, cream cheese, sugar and eggs for the filling, and combine sour cream, pineapple juice and sugar for the topping.
Begin by preheating the oven to 375 degrees Fahrenheit and grease a 9-inch springform pan. To make the crust, combine 1 1/2 cups crushed graham crackers, 6 tablespoons melted butter and 1/4 cup white sugar in a mixing bowl. Pour the mixture into the pan, and form a crust by pressing on the sides and bottom.
When making the filling, start by draining a 20-ounce can of crushed pineapple, and reserve the juice. In a large mixing bowl, combine 1 pound cream cheese, 1 teaspoon vanilla, 2/3 cup white sugar and 4 large, slightly beaten eggs. When the batter becomes smooth, proceed to add the crushed pineapple. Pour the filling into the graham cracker crust, and bake in the preheated oven for one hour. Next, take the cheesecake out of the oven, and set the temperature to 450 degrees Fahrenheit.
When making the topping, mix together 2 cups sour cream, 2 tablespoons of the reserved pineapple juice and 3 tablespoons white sugar. Carefully spread the topping over the cheesecake, and put the cheesecake back in the oven for an additional five minutes. After removing from the oven, let the cheesecake cool on a rack for one hour. When cooled, chill the cheesecake for at least four hours before serving.