1-First, strain the crushed pineapple thoroughly using a strainer, pressing to remove excess juice this helps prevent cracks and keeps the texture just right.

2-Next, pulse the macadamia nuts in a food processor until they’re in very small pieces, then add the graham crackers and pulse until finely crushed.

3-Combine the crumbs and nuts in a bowl, add the sugar and melted butter, and mix until everything is well moistened.

4-Line a 9×9 inch pan with tin foil, leaving overhang on two opposite sides for easy handling, and press the crust mixture firmly into the bottom.

5-Preheat your oven to 325°F (165-170°C) to get it ready for baking.

6-Now, beat the cream cheese and sugar until smooth and creamy, about 2-3 minutes, making sure to scrape the bowl sides and bottom for even mixing.

7-Add the eggs one at a time, mixing well after each to blend everything perfectly.

8-Stir in vanilla extract, sour cream, and the strained crushed pineapple until fully incorporated.

9-Pour the filling over the crust and smooth the surface evenly, then drop the pan gently onto the counter to release any air bubbles.

10-Bake for 40 to 42 minutes until the filling jiggles slightly when you move it.

11-Cool on a rack for 1 hour, then cover and refrigerate overnight to set completely.

12-Once set, lift the cheesecake using the foil handles and remove the tin foil carefully from the crust bottom.

13-Cut into square pieces with 4 or 5 cuts down and across, and top each piece with a spoonful of Cool Whip and some reserved strained pineapple before serving.

14-Keep leftovers refrigerated to maintain freshness, and enjoy this easy treat that takes about 30 minutes to prep, 40 to 42 minutes to bake, 1 hour to cool, plus overnight refrigeration for a total of around 2 hours and 10 minutes.