تشيز كيك الاناناس

Crush the plain biscuits in a food processor until fine.

Add sugar and melted butter to the biscuits and mix well.

Press the biscuit mixture into a springform pan lined with parchment paper and refrigerate.

Slice the pineapple and remove the core with a donut cutter.

Cut some slices into small cubes to add inside the cheesecake.

Whip the cream until stiff peaks form and refrigerate.

In another bowl, beat powdered sugar and cream cheese until smooth.

Add vanilla and yellow food coloring to the cheese mixture and beat well.

Fold the whipped cream into the cheese mixture gently.

Stir in the pineapple cubes with a spatula.

Pour the cheesecake mixture over the biscuit base and refrigerate for at least 4 hours.

Garnish the cheesecake with pineapple slices and mint leaves.

For pineapple sauce, simmer 1/2 cup sugar, 1/2 cup water, and 5 pineapple slices over medium heat for 5 minutes.

Remove the pineapple slices, add cornstarch dissolved in 1 tbsp water, and stir until thickened and cooled.