Preheat your oven to 325°F (163°C).

Wrap the bottom and sides of a 9-inch springform pan in a double layer of heavy-duty aluminum foil.

Lightly grease the sides of the pan.

Combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press the crumbs into the bottom of the springform pan.

Bake the crust for 8–10 minutes while you prepare the filling.

Set aside to cool slightly.

In a small saucepan, mix the drained crushed pineapple, sugar, 2 tablespoons orange juice, and orange zest.

Bring to a gentle simmer over medium-low heat, stirring occasionally.

Stir in the cornstarch slurry and cook for 1–2 more minutes until thickened.

Remove from heat and cool to room temperature.

In a large bowl, beat softened cream cheese on medium speed until creamy.

Gradually add sugar and beat until smooth.

Mix in sour cream, vanilla, orange zest, and orange juice until combined.

Add eggs one at a time, mixing on low speed until incorporated.

Pour half of the cheesecake batter over the prepared crust.

Spoon dollops of the cooled pineapple-orange mixture over the batter.

Pour the remaining batter over and add a few more spoonfuls of the pineapple mix on top.

Use a skewer or knife to gently swirl the pineapple into the batter.

Place the wrapped springform pan inside a large roasting pan.

Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake for 60–70 minutes, until the edges are set.

Turn off the oven, crack the door, and let cheesecake sit for 30 minutes.

Remove cheesecake from the water bath and run a knife around the edge to loosen.

Cool to room temperature, then refrigerate for at least 6 hours or overnight.

Remove the springform ring and top with whipped cream and extra orange zest or slices.

Slice with a warm, clean knife to get beautiful slices.