Step 1: Prepare the Crust

1. Preheat oven to 325°F (165°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press mixture into a 9-inch springform pan to create an even crust.
4. Bake for 8-10 minutes until lightly golden. Let it cool.

Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add eggs one at a time, mixing well.
3. Mix in vanilla extract and sour cream until smooth.
4. Gently fold in drained crushed pineapple.

Step 3: Assemble and Bake

1. Pour the filling over the cooled crust.
2. Place the springform pan in a water bath to prevent cracking.
3. Bake for 55-65 minutes until set with a slight jiggle in the center.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Refrigerate for at least 4 hours or overnight before serving.

Step 4: Prepare the Topping (Optional)

1. In a saucepan, combine drained pineapple, sugar, cornstarch, and water.
2. Cook over medium heat, stirring constantly, until the mixture thickens (about 3-4 minutes).
3. Let the topping cool completely before spreading over the cheesecake.