2 c. Crushed Graham crackers
3 T. Sugar
1 c. Melted butter
4 (8oz packages) cream cheese, room temperature
4 eggs, room temperature
1 1/4 c. sugar
3/4 c. whole milk
1 c. sour cream
1 T. vanilla bean paste
1/4 c. all-purpose flour
1 1/2 c. fresh pineapple, crushed (you can use canned)
4 T. water, divided
1 T. corn starch
3/4 T. vanilla bean paste, or pure vanilla extract
2 T. light rum
Preheat oven to 350 and begin boiling a large pot of water for bath.
Grease a 9 inch springform pan and wrap well in alluminum foil.
Combine all crust ingredients and put into pan. Shake to coat sides, then begin pressing into bottom and up sides of pan keeping it thicker on the bottom.
Place inside an oven bag for extra protection (do not seal)
In large bowl, mix cream cheese and sugar until combined. Add milk and eggs, one at a time. Scrape side of bowl after each egg. Mix only to incorporate. Add sour cream, vanilla and flour until combined. Pour into prepared crust.
Place prepared cake in a large pan and pour boiling water halfway up sides. Bake for 1 hour. Turn off oven and let cool in the oven 5-6 hours. Chill in refrigerator overnight.
Cook pineapple and 2 T. water until boiling, add rum and vanilla and bring to boil. In a small bowl mix remaining 2 T. water and corn starch and add to pineapple. Reduce heat and cook 2 minutes until thickened. Cool in refrigerator and serve over cheesecake.
*Make this a day ahead. Fight the urge to eat it on the same day it is made. It’s worth the wait.