Step 1

In a food processor, combine cookies and melted butter until sand like crumb forms. Reserve 1/4 cup of crumbs for topping.

Step 2

Pat crumb into a parchment lined 9x9 square pan and freeze for 30 minutes or until crumb has hardened.

Step 3

Using a small microwave safe bowl, microwave white chocolate in 15 second intervals until melted. Let cool down for a couple minutes.

Step 4

In a mixer, combine cream cheese, butter and sour cream until mixture is fluffy and mixed through.

Step 5

Add in the melted white chocolate and vanilla, mix until combined. Spread filling over crust evenly and set aside.

Step 6

In a large bowl, fold together the drained pineapple and cool whip until incorporated. Spread mixture evenly over filling and top with reserved crumbs.

Step 7

Refrigerate for 2 hours until mixture has set.

Step 8

Pineapple!