Prepare the Crust: Preheat the oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Make the Pineapple Filling: In a saucepan, combine pineapple, pineapple juice, sugar, and cornstarch. Cook over medium heat until thickened, then let it cool.

Prepare the Cream Cheese Layer: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and beat in the eggs one at a time.

Make Caramel Sauce: In a saucepan, combine sugar and water over medium heat. Cook without stirring until sugar dissolves and turns amber. Remove from heat and carefully whisk in cream and butter. Let it cool.

Assemble the Cheesecake: Pour half of the cream cheese mixture over the crust. Spread the pineapple filling evenly over the cream cheese layer. Pour the remaining cream cheese mixture over the pineapple layer.

Bake: Place the cheesecake in a water bath and bake for 50-60 minutes. Let it cool to room temperature, then refrigerate for at least 4 hours.

Serve: Drizzle caramel sauce over the cheesecake before serving. Garnish with mint leaves and pineapple slices.