Creamy Pineapple Cheesecake

1.Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

2.In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.

3.In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, and mix until creamy.

4.Add eggs one at a time, mixing well after each addition. Stir in sour cream and flour until smooth.

5.Fold in the drained crushed pineapple and pour the batter over the crust in the pan.

6.Bake in the preheated oven for 60-70 minutes or until the center is almost set. Remove from the oven and let it cool.

7.In a saucepan, combine pineapple juice and cornstarch. Cook over medium heat until thickened. Let it cool slightly.

8.Pour the pineapple glaze over the cooled cheesecake and refrigerate for at least 4 hours or overnight.

9.Before serving, sprinkle powdered sugar over the top and garnish with whipped cream and pineapple slices.

10.Slice and enjoy the creamy pineapple cheesecake!