Make the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and crumbly. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let cool.

Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, lime zest, and lime juice, and beat until fully combined. Add the eggs one at a time, mixing after each addition, then fold in the sour cream.

Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake the cheesecake: Bake the cheesecake for 50-55 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to allow it to fully set.

Make the pineapple topping: In a small saucepan, combine the pineapple chunks, pineapple juice, sugar, and cornstarch. Heat over medium heat, stirring occasionally until the sauce thickens and becomes syrupy (about 5-7 minutes). Remove from heat and allow to cool to room temperature.

Assemble the cheesecake: Once the cheesecake has set, spread the pineapple topping evenly over the top. Carefully remove the sides of the springform pan before slicing and serving.