Preheat the oven to 350 degrees F.

Spray a 9-inch springform pan with cooking spray and set it aside.

In a large bowl, combine the graham cracker crumbs, nuts, sugar, and butter and stir until fully combined.

Press the mixture into the bottom and 1 inch up the sides of the prepared pan.

Place the pan on a large baking sheet and bake for about 10 minutes.

Remove from the oven and cool on a wire rack while you make the cheesecake.

In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the cream cheese, and sugar, until smooth.

Beat in the sour cream, lime zest, vanilla, and salt. Add the eggs 1 at a time and beat on low speed until just combined. Scrape down the sides and bottom of the bowl and beat for about 30 seconds more.

Pour the mixture into the crust and bake for 55 to 65 minutes, until the center barely jiggles when you tap the pan.

Cool on a wire rack for 10-15 minutes, then run a knife around the edge of the pan to loosen the cake.

Cool to room temperature, then cover with plastic wrap and refrigerate overnight.

In a small saucepan, over medium heat, combine the sugar and 2 tablespoons of water and bring to a boil, stirring occasionally.

Cook for 2 minutes, stirring, then remove from the heat and stir in the pineapple, lime juice, and zest.

Whisk the cornstarch and remaining water together in a small bowl, then stir into the pineapple mixture.

Cook over medium heat for about 6 minutes, stirring constantly until thickened.

Remove from the heat and cool to room temperature.

Spread the mixture over the cheesecake. Top with whipped cream and serve.