For pineapple cheese cake, you will need:

12 graham crackers, crushed fine
6 T margarine, melted
1 C + 2 T of sugar, divided
4 (8 oz.) pkg. cream cheese, softened
1/2 C of pineapple preserves
2 C of fresh pineapple, chopped
1 (8 oz.) container frozen whipped topping, thawed

Place the cracker crumbs into a large mixing bowl.
Add the melted butter and 1/4 C of sugar to the crackers.
Mix until well blended.
Press the mixture into the bottom of a 9×13 pan.
Refrigerate until ready to add the filling.
Place the cream cheese into a large mixing bowl.
Add in 3/4 C of sugar and beat with an electric mixer on medium speed until mixed together well.
Add in the pineapple preserves and mix until completely combined.
Place the fresh pineapple into a separate mixing bowl.
Sprinkle the pineapple with the remaining 2 T of sugar and toss to coat.
Stir the pineapple into the cream cheese mixture.
Fold in the whipped topping until completely combined.
Spread the mixture into the prepared pie crust.
Cover and refrigerate 4 hours or until firm.