Mix together crushed graham crackers and melted butter. Place the crust mixture into your cake molds and set aside.
Beat the room temperature cream cheese, sugar, salt in the bowl and mix on medium speed until creamy. Scrape bowl down and mix until well combined. Mix in sweetened condensed milk and lemon juice then add sour cream, crushed pineapple, and mix well. Scrape the bowl down and mix until completely smooth.
In a separate bowl, add the cream and vanilla then whip until firm peaks form.
Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well combined. Pour the batter into the cake mold. Chill the cheesecake overnight for the best results. cover the cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
Place your topping mixture on top and serve.