Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar and vanilla, mixing until combined.

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the sour cream, crushed pineapple, orange juice, and orange zest. Mix until everything is just blended.

Pour about half of the filling on top of the crust, then pour in half of the pineapple orange filling, gently swirling with a knife or skewer. Repeat with the remaining cream cheese filling and pineapple mixture, creating swirls.

Pop your creation into the oven and bake for about 55-65 minutes, or until the center is set but slightly jiggly. Once done, turn the oven off and crack the door open, allowing the cheesecake to cool slowly.

Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours (preferably overnight).

When ready to serve, release the springform pan, slice, and garnish with additional pineapple or fresh fruit.