Combine the graham cracker crumbs, melted butter, sugar and salt until everything is well moistened. Press into the bottom of an 8x8 baking dish.
OPTIONAL STEP: Bake in a 350℉ oven for 10 minutes. Allow to cool completely. We find this makes the crust more cohesive, but it is not strictly required.
Cream together the butter and cream cheese with an electric beater. Add in the sour cream and vanilla and beat until combined, then add in the powdered sugar about half a cup at a time and beat until mixture is smooth and creamy. Spread evenly over the cooled graham cracker crust.
Fold the crushed pineapple into the whipped topping and smooth evenly over the cheesecake filling. Sprinkle graham cracker crumbs over the top.
Chill at least 4 hours, or until ready to serve.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.