Set your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let it cool. In a large bowl, beat the cream cheese and granulated sugar until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixre thickens. Remove from heat and let it cool. Dissolve the gelatin in ¼ cup of cold water, then add it to the cooled pineapple mixture. Stir well until fully integrated.
Fold the pineapple mixture into the cream cheese mixture. Pour this over the graham cracker crust in the springform pan, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until set. Before serving, top the cheesecake with pineapple chunks for a beautiful garnish.
