Crust

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

Cheesecake

1. Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer until smooth.
2. 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.
3. Pour into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.
4. 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.

Topping

1. Combine the sugar and 2 tablespoons of water in a small saucepan. Bring to a boil over medium heat, stirring occasionally.
2. Cook for 2 minutes, stirring often, then remove from the heat and stir in the pineapple and salt.
3. Stir the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.
4. Set the pan over medium heat and cook, stirring constantly, for 3 to 6 minutes more (or until thickened).
5. Remove from the heat and cool to room temperature. Spread over the cheesecake. Top with whipped cream (if desired and serve.

Adapted from Church Supper Desserts