1. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to create the crust.
2. In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract. Pour over the crust.
3. Bake the cheesecake in a preheated oven at 325°F for about 50-55 minutes, or until the center is almost set. Allow to cool.
4. While the cheesecake is cooling, prepare the pineapple mousse. In a saucepan, mix gelatin with cold water and let it sit for a few minutes. Heat over low heat until the gelatin is dissolved. Remove from heat and stir in pineapple puree.
5. In a separate bowl, whip the heavy cream with sugar until stiff peaks form. Gently fold in the pineapple mixture.
6. Spread the pineapple mousse over the cooled cheesecake. Chill in the refrigerator for at least 4 hours, or overnight.
7. Once set, remove from the springform pan, slice, and enjoy the mouthwatering slices of Cheesecake with Pineapple Mousse. Bon appétit!
