For the Crust

• Grease an 8-inch springform pan.
• Next, add the crackers to a food processor, and pulse a few times until they form fine crumbs. Mix in the sugar and the melted butter, then press firmly into the bottom of the springform pan. Refrigerate for a good 45 minutes to allow the crust to set.

For the Filling

• While the crust is setting in the freezer, cream the cheese, sugar, vanilla with a hand mixer, on medium speed, until light and fluffy.
• On another bowl, whip the heavy cream until soft peaks form, then add to the cheese mixture bowl, and whip gently until combined, light and airy - about a minute.
• Pour the mixture over the set crust, smooth the top nicely with a spatula, and let it set in the fridge for about 2 hours.

For the Topping

• In a skillet over medium heat, heat the sugar, and the rum (or water), and bring to a simmer.
• Add the pineapples slices to the skillet and cook them until syrupy - about 5 minutes.
• Let the pineapples sit in the sauce until it cools completely before arranging on top of the filing.
• When the pineapples have cooled, reserve the syrup in a small container and refrigerate separately.
• Arrange the pineapple slices on top of the set filling and take it back to the fridge for at least 4 more hours, preferably overnight.
• For serving, release the sides of the springform, slice with a serrated knife to gently cut through the pineapple slices, and drizzle with the chilled syrup as desired.

Bom Apetite!