In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press this mixture evenly into the bottom of a greased 9×9-inch baking dish.

Pop it in the fridge to firm up while you work on the rest.

In a large mixing bowl, beat the cream cheese until smooth.

Add in powdered sugar and vanilla extract, mixing until well combined.

In another bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

Spread this layer over your chilled crust.

In a small bowl, dissolve the gelatin in cold water and let it stand for about 5 minutes.

Slowly heat it until dissolved.

In another bowl, whip the heavy cream with sugar until peaks form.

Gently fold in the crushed pineapple and the gelatin mixture.

Spread this luscious mousse over the cheesecake layer, smoothing it out to perfection.

Cover the baking dish and let your masterpiece chill in the refrigerator for at least 3 hours.

When it’s time, cut into bars and garnish with a sprinkle of graham cracker crumbs or some fresh pineapple, if desired.