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1
Preheat oven to 350F.
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2
Blend all ingredients in bowl.
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3
Press mixture over bottom of 9-inch-diameter springform pan with 23/4-inch sides.
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4
Bake until golden, about 12 minutes.
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5
Transfer to rack; cool.
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6
Wrap outside of pan with 2 layers of foil.
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7
Reduce oven temperature to 325F.
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8
Using electric mixer, beat cream cheese in large bowl until fluffy.
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9
Gradually beat in sugar.
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10
Scrape in seeds from vanilla bean and blend 1 minute.
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11
Beat in eggs 1 at a time.
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12
Mix in creme fraiche.
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13
Transfer filling to crust.
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14
Place cheesecake in roasting pan.
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15
Add enough hot water to roasting pan to come 1 inch up sides of springform pan.
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16
Bake cake until top is dry-looking and slightly puffed, about 1 hour.
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17
Turn off oven.
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18
Let cake cool in closed oven 1 hour.
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19
Remove from water bath.
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20
Refrigerate uncovered until cold, at least 6 hours.
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21
(Can be made 1 day ahead.
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22
Cover and keep refrigerated.)
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23
Preheat oven to 400F.
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24
Place pineapple rings on large rimmed baking sheet.
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25
Boil remaining ingredients in small saucepan 3 minutes, stirring occasionally.
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26
Pour syrup over pineapple.
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27
Roast pineapple 12 minutes.
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28
Turn rings over; roast until tender and syrup thickens, turning rings every 5 minutes, about 20 minutes longer.
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29
Cool pineapple on sheet.
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30
Cut into 1/3-inch cubes; transfer pineapple and syrup to bowl.
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31
(Can be made 1 day ahead.
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32
Chill.)
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33
Drain pineapple, reserving syrup.
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34
Cover top of cheesecake with some pineapple; stir remainder back into syrup.
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35
Serve cake, passing remaining pineapple in syrup separately.
