Start by preparing the crust. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill in the refrigerator while you prepare the filling.

For the cheesecake layer, beat softened cream cheese and powdered sugar until smooth. Add the vanilla extract and gently fold in the whipped cream. Spread the mixture evenly over the chilled crust and return it to the fridge.

To make the pineapple mousse layer, combine the pineapple purée and sugar in a saucepan. Heat gently until the sugar dissolves. In a small bowl, dissolve the gelatin in cold water, then stir it into the warm pineapple mixture. Let it cool to room temperature.

Once cooled, fold the whipped cream into the pineapple mixture until smooth. Gently spread this mousse layer over the cheesecake layer. Cover and refrigerate for at least 4 hours, or until fully set.

Before serving, garnish with fresh pineapple slices and dollops of whipped cream. Slice and enjoy this tropical delight!