Rub a 9-inch springform pan with butter.

Mix crumbs and sugar together in a large bowl, then add melted butter and stir until mixed. Press into bottom of the pan and put in freezer until ready to fill.

Beat the cream cheese, ¾ cup of sugar, vanilla and egg yolks together in a large mixing bowl. Set side.

Beat the whites in a separate bowl, then fold them into the batter.

Beat the cream into stiff peaks, then fold the cream into the batter.

Fold the well-drained pineapple into the batter and pour into the pan. Freeze for about 4 hours.

Make topping. Mix together the sugar and cornstarch in a small saucepan. Slowly whisk or stir in pineapple juice and turn heat to medium. Bring to a low boil, stirring constantly, until mixture thickens and clears. Let cool. Pour over cheesecake and return to freezer until ready to serve.