Bake in the preheated oven for 15 minutes, then reduce the temperature to 325°F (160°C) and bake for an additional 50 to 55 minutes, or until the center is set.
Remove the cheesecake from the oven and let cool completely. Refrigerate for at least 4 hours, or overnight.
Before serving, garnish the cheesecake with fresh pineapple chunks.
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