Ingredients:

For the Crust:

1 1/2 cups vanilla wafer crumbs

2 tablespoons butter, melted

For the Filling:

1 (20 oz.) can crushed pineapple, drained

3/4 cup granulated sugar

1/2 cup cold water

2 envelopes unflavored gelatin

1 (8 oz.) package cream cheese, cubed

1 1/2 cups halved seedless grapes

1 (11 oz.) can mandarin oranges, drained and cut in half

1 (10 oz.) jar maraschino cherries, drained and roughly chopped

1/2 cup finely chopped pecans

2 cups whipped topping

Instructions:

Prepare the Crust:

In a medium bowl, combine the vanilla wafer crumbs and melted butter. Mix until the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust.

Place the crust in the refrigerator to set while you prepare the filling.

Prepare the Filling:

In a small saucepan, combine the granulated sugar and cold water. Sprinkle the gelatin over the mixture and let it stand for about 1 minute to soften.

Heat the mixture over low heat, stirring constantly until the gelatin and sugar are completely dissolved. Remove from heat and let it cool slightly.

In a large bowl, beat the cream cheese until smooth.

Gradually add the gelatin mixture to the cream cheese, beating until well blended.

Fold in the crushed pineapple, halved grapes, mandarin oranges, chopped maraschino cherries, and chopped pecans.

Gently fold in the whipped topping until the mixture is well combined.

Assemble the Cheesecake:

Pour the fruit and cream cheese mixture over the prepared crust in the springform pan.

Spread the mixture evenly with a spatula.

Chill the Cheesecake:

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm.

Serve:

Once the cheesecake is set, remove it from the refrigerator.

Carefully remove the sides of the springform pan.

Slice and serve chilled.

Enjoy this refreshing and tropical fruit salad cheesecake, perfect for a summer dessert or any special occasion!