Preheat your oven to 350°F (175°C).

In a food processor, blend Nilla Wafer Cookies until they are finely crushed.

Transfer the crumbs to a medium bowl, add melted butter and brown sugar, and mix until well combined.

Prepare a 9-inch springform pan by placing a parchment paper circle on the bottom and spraying the sides with non-stick baking spray.

Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan. The crust should be about ¼ inch thick.

Bake the crust for 10 minutes. Remove from the oven and set aside.

In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth.

Add sour cream, vanilla extract, and salt. Mix until combined.

Add lightly whisked eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix.

In a separate bowl, beat 8 oz cream cheese and ¼ cup granulated sugar until smooth.

Add ¼ cup sour cream, orange juice, and the egg. Mix until fully combined.

If desired, add a few drops of orange food coloring for a vibrant color.

Drain the crushed pineapple thoroughly, pressing out as much juice as possible with paper towels.

Spread the drained pineapple evenly over the baked crust.

Pour half of the cheesecake mixture over the pineapple layer.

Drop spoonfuls of the orange cheesecake mixture over the plain cheesecake layer and swirl with a knife or skewer.

Pour the remaining plain cheesecake mixture over the swirled layer and spread evenly.

Drop spoonfuls of the remaining orange mixture on top and swirl again for a decorative effect.

Tap the pan lightly on the counter to release any air bubbles.

Lower the oven temperature to 325°F (163°C).

Place the springform pan on a large baking sheet and bake for 50-60 minutes, or until the center is set and only slightly jiggles when shaken.

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1-2 hours.

In a small bowl, combine sour cream, sugar, pineapple extract, and vanilla extract. Mix until smooth.

Once the cheesecake is completely cool, spread the sour cream topping evenly over the top.

Refrigerate the cheesecake for at least 4 hours, preferably overnight.

Before serving, garnish with a dollop of whipped cream, an orange slice, a pineapple wedge, and a mint sprig.

Serve & enjoy!