No Bake Pineapple Cheesecake

For the Crust

1. Grease an 8-inch springform pan.
2. Next, add the crackers to a food processor, and pulse a few times until they form fine crumbs. Mix in the sugar and the melted butter, then press firmly into the bottom of the springform pan. Refrigerate for a good 45 minutes to allow the crust to set.

For the Filling

1. While the crust is setting in the freezer, cream the cheese, sugar, vanilla with a hand mixer, on medium speed, until light and fluffy.
2. On another bowl, whip the heavy cream until soft peaks form, then add to the cheese mixture bowl, and whip gently until combined, light and airy - about a minute.
3. Pour the mixture over the set crust, smooth the top nicely with a spatula, and let it set in the fridge for about 2 hours.

For the Topping

1. In a skillet over medium heat, heat the sugar, and the rum (or water), and bring to a simmer.
2. Add the pineapples slices to the skillet and cook them until syrupy - about 5 minutes.
3. Let the pineapples sit in the sauce until it cools completely before arranging on top of the filing.
4. When the pineapples have cooled, reserve the syrup in a small container and refrigerate separately.
5. Arrange the pineapple slices on top of the set filling and take it back to the fridge for at least 4 more hours, preferably overnight.
6. For serving, release the sides of the springform, slice with a serrated knife to gently cut through the pineapple slices, and drizzle with the chilled syrup as desired.

Bom Apetite!