Step 1

Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.

Step 2

Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.

Step 3

Set pan on a large baking sheet and bake the crust for 7 to 10 minutes, until set. Remove from the oven and cool on a wire rack while you make the cheesecake.

Step 4

Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.

Step 5

Beat in the sour cream, lemon zest, vanilla, and salt to combine. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat about 30 seconds more.

Step 6

Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.

Step 7

Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen the cake. Cool to room temperature, then cover loosely with plastic wrap and refrigerate overnight.

Step 8

Combine the sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat, stirring occasionally.

Step 9

Cook for 2 minutes, stirring often, then remove from the heat and stir in the pineapple and salt.

Step 10

Stir the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.

Step 11

Set the pan over medium heat and cook, stirring constantly, for 3 to 6 minutes more (or until thickened).

Step 12

Remove from the heat and cool to room temperature. Spread over the cheesecake. Top with whipped cream (if desireand serve.