Prepare the Crust:
Mix the vanilla wafer crumbs with the melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside while you prepare the filling.

Make the Filling:
In a medium saucepan, cook the drained pineapple and sugar over medium heat until the sugar is fully dissolved. In a separate bowl, dissolve the gelatin in cold water, then stir it into the pineapple mixture. Reduce the heat to low, then add the cubed cream cheese. Stir until smooth and creamy. Remove from heat and allow it to cool to room temperature.

Add Fruits and Nuts:
Once the mixture has cooled, gently fold in the halved grapes, mandarin oranges, chopped maraschino cherries, and pecans. Then, fold in the whipped topping until everything is well combined.

Assemble:
Pour the fruity cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Refrigerate overnight (or at least 6 hours) to set.

Serve:
Once the cheesecake has chilled and set, carefully remove it from the springform pan. Slice and serve your refreshing Fruit Salad Cheesecake cold.