Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with foil and lightly butter the inside.

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan and bake for 8–10 minutes, then cool.

In a small saucepan, combine drained crushed pineapple, orange juice, and sugar. Bring to a gentle simmer over medium heat.

Stir in cornstarch slurry and cook until slightly thickened, about 2 minutes. Remove from heat and let cool to room temperature.

In a large bowl or stand mixer, beat cream cheese until smooth. Add sugar and mix until creamy. Then mix in sour cream, heavy cream, vanilla, and orange zest.

Add eggs one at a time, mixing on low speed and stopping as soon as each one is incorporated.

Pour about two-thirds of the cheesecake filling onto the cooled crust. Spoon the cooled pineapple-orange mixture over the filling, then pour remaining filling over and create gentle swirls with a knife.

For a creamy texture, place the springform pan in a larger baking dish with hot water halfway up the outside and bake for 50–60 minutes until edges are set.

Turn off the oven, crack the door, and let the cake cool inside for 30 minutes to reduce cracking.

Refrigerate for at least 6 hours or overnight. Before serving, release the springform and garnish as desired.