Instructions

1. Start by preheating your oven to 325°F (165°C).
2. In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Once well mixed, press this mixture into the bottom of a 9-inch springform pan to form a crust.
3. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy. Make sure there are no lumps to ensure a smooth cheesecake filling.
4. Add the eggs to the cream cheese mixture, one at a time, making sure to beat well after each addition.
5. Gently fold in the crushed pineapple into the cream cheese mixture.
6. Pour this cream cheese mixture over the prepared crust in the springform pan.
7. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the top is slightly golden.
8. Once done, remove the cheesecake from the oven and let it cool completely at room temperature. This will prevent the cheesecake from cracking.
9. Refrigerate the cooled cheesecake for at least 4 hours, or ideally overnight, to allow it to set properly.
10. Just before serving, top the cheesecake with a generous swirl of whipped cream and garnish with a few maraschino cherries.