"Fancy Cake with White Chocolate and Raspberry Flavor"

 

Heat your oven to 350°F (175°C) before using it. In a bowl, mix together graham cracker crumbs and melted butter until they are well combined. Press the mixture firmly into the bottom of a 9-inch mold with a hinge to make the crust. In a big bowl, mix the cream cheese and sugar until smooth and creamy. Put vanilla extract in and stir thoroughly. Mix crushed pineapple and whipped heavy cream together gently until well combined. Pour the cheesecake mixture onto the crust and use a spatula to make the top smooth. Put in the oven that has been preheated for 15 minutes. Then, lower the temperature to 325 °F (160 °C) and bake for 50 to 55 minutes more until the middle is firm. Remove the cheesecake from the oven and allow it to cool down completely. Put in the refrigerator for at least 4 hours, or even overnight. Put pieces of fresh pineapple on top of the cheesecake before you serve it.