Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles damp sand.

Press the graham cracker mixture firmly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then allow to cool.

Using a hand or stand mixer, beat the softened cream cheese until smooth and creamy.

Add 1 cup of sugar and vanilla extract, and beat until well incorporated.

Gradually add the eggs, one at a time, beating on low speed after each addition to avoid air bubbles.

Fold in the drained crushed pineapple. Pour the filling into the cooled crust.

Place the springform pan on a baking sheet. Bake for 60-70 minutes, or until the center is just set and slightly jiggly.

Remove from the oven and allow the cheesecake to cool at room temperature before chilling in the refrigerator for at least 4 hours or overnight.

To make the topping, combine cornstarch, water, sugar, and crushed pineapple in a small saucepan.

Cook over medium heat, stirring constantly, until the mixture thickens (approximately 5-7 minutes).

Let the topping cool completely before spreading it evenly over the chilled cheesecake.

Serve the cheesecake chilled, slicing into 8 portions. Store leftovers in the refrigerator for up to 5 days.