• To prepare the crushed pineapple, pour the contents of the can into a strainer. Press the pineapple against the mesh, moving it around and pressing multiple times to extract as much juice as possible. Removing excess juice is crucial to prevent cracks in the cheesecake filling.

CRUST

• Using a food processor, turn it on and add the macadamia nuts. Process until the nuts are finely chopped, pulsing as needed. While the processor is still running, add the graham crackers and continue pulsing until no large chunks remain. Transfer the mixture to a medium-sized bowl and sift through it with your fingers to ensure a uniform consistency. Add the sugar and melted butter, then mix with a fork until all the cracker crumbs are evenly moistened.
• Line a 9x9-inch pan with a single sheet of tin foil, ensuring that it extends over two opposite sides. These will serve as handles for easy removal later. Pour the graham cracker mixture into the foil-lined pan and press it firmly across the bottom, ensuring a compact layer. The dense texture of the honey graham crackers makes the crust firm enough to hold its shape when cut, allowing you to pick up a cheesecake square like a cookie.

CHEESECAKE FILLING

• In a stand mixer or with a hand-held mixer, combine the cream cheese and sugar, mixing until fully incorporated. Crack an egg into a separate small bowl to check for shell fragments before adding it to the mixture. Blend well, then repeat the process with the second egg. Add the vanilla extract, sour cream, and strained pineapple, then mix again. Stop the mixer to scrape down the sides and bottom of the bowl, ensuring all the ingredients are well combined. Mix for an additional minute for a smooth consistency.
• Pour the pineapple cheesecake filling over the prepared graham cracker crust, spreading it evenly. Lightly tap the pan on the counter to release any trapped air bubbles. Preheat the oven to 325°F (165°C or 170°C) and bake for 40-42 minutes. Once removed from the oven, give the pan a gentle jiggle; the center should move only slightly. Allow the cheesecake to cool for at least one hour before covering it with plastic wrap and refrigerating overnight.
• When ready to serve, remove the pan from the refrigerator and lift the cheesecake out using the foil handles. Peel the foil away from the crust. Using a sharp knife, cut the cheesecake into 4-5 columns, depending on the desired piece size, then cut across to form squares. Arrange the cheesecake squares on a plate and top with Cool Whip and additional strained pineapple for garnish. This cheesecake is a fun and refreshing treat. Refrigerate any leftovers to maintain freshness.