I’m not sure what era this recipe came from but the combination of pineapple with cream cheese screams 1970s to me. This is something my grandmother made and like everything else she made, it’s epic. The sour cream pineapple topping seems weird I know…. but it completely works. I’ve converted cheesecake haters with this one. Enjoy
Filling
1 lb (2 pkg) room temperature cream cheese
1 cup sugar
3 eggs
1 tsp vanilla
Crust
1 cup graham crumbs
1/4 cup melted butter
Topping
1 cup sour cream
1 can drained pineapple (tidbits or chunks)
Preheat oven to 350 degrees
Grease a 9 x 9 pan with cooking spray and line it with parchment
Beat softened cream cheese and sugar together for about 1 minute scraping down sides of bowl as needed. Add in eggs and vanilla and mix until well incorporated into cream cheese mixture.
Mix drained pineapple and sour cream together and set aside.
Combine graham crumbs and butter and press into the bottom of the parchment lined baking dish. Pour cream cheese over crust and bake for 30 minutes. Remove cheesecake from oven and spread sour cream pineapple on top of hot cake. Return it to the oven for 15 more minutes. Let cool and refrigerate overnight. 
