1. Prepare the Crust

• In a bowl, combine the crushed granita biscuits and melted butter. Mix until the crumbs are evenly moistened.
• Firmly press the mixture into the base of a 9-inch springform pan to form an even crust layer.
• Chill the crust in the refrigerator while you prepare the filling.

2. Dissolve the Gelatine

• Sprinkle the gelatine powder over 60ml (¼ cup) of boiling water in a small bowl.
• Stir until fully dissolved, then let it cool slightly.

3. Make the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese, vanilla extract, and caster sugar until smooth and creamy.
• Slowly add the thickened cream while mixing until the filling is light and well combined.
• Gradually pour in the dissolved gelatine mixture and mix thoroughly.
• Fold in the chopped pineapple pieces, ensuring they’re evenly distributed. Add the yellow food coloring (optional) for a tropical appearance.
• Finally, fold in the sour cream and mix until the filling is smooth and well blended.

4. Assemble the Cheesecake

• Pour the prepared filling over the chilled crust, spreading it evenly with a spatula.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.

5. Prepare the Pineapple-Lime Salsa

• In a small bowl, combine the pineapple pieces, lime juice, lime rind, and caster sugar.
• Mix well and refrigerate to let the flavors meld together.

6. Serve

• Once the cheesecake has set, carefully remove it from the springform pan and transfer it to a serving plate.
• Spoon the chilled pineapple-lime salsa over the top just before serving.
• Slice into portions and serve chilled.