Directions

For the crust:

1. Preheat the oven to 350°F.
2. Line a 9” springform pan with parchment paper, then wrap the outside of the pan with two layers of heavy-duty foil.
3. Combine graham cracker crumbs (or crushed wafers), sugar, and salt. Add melted butter and mix well.
4. Pour the crust mixture into the prepared springform pan. Press the mixture into the bottom and up the sides of the pan.
5. Bake the crust for 10 minutes or until lightly browned. Remove from the oven and allow to cool.

For the cheesecake:

1. Decrease the oven temperature to 325°F.
2. In a stand mixer, or with an electric hand mixer, beat the cream cheese, mascarpone, sugar, and salt until smooth.
3. Scrape down the sides of the bowl, then add the lime zest, juice, and vanilla and beat until combined.
4. Add the eggs one at a time, mixing until thoroughly combined after each addition of the egg.
5. Pour the mix over the crust, and put the springform pan in a larger roasting pan or baking tray. Pour hot water into the roasting pan and bake the cheesecake until the center of the cheesecake jiggles slightly when shaken, about 1 hour and 20 minutes.
6. Cool the cheesecake at room temperature for an hour, then refrigerate for 8 hours or overnight.
7. Top with the pineapple compote, slice, and enjoy.

For the topping:

1. Add all the ingredients to a saucepan and cook over medium heat for 15-20 minutes, until the pineapple has softened and the sugar has caramelized slightly.
2. Allow to cool, then top cheesecake with the mixture.