Beat cream cheese, 1/2 cup white sugar, and eggs with a mixer until it's smooth. Put in a buttered 9" pie plate (glass or Pyrex, but not metal). Bake 30 minutes at 325 degrees.
While cheesecake is baking, mix the sour cream, 1/2 cup white sugar, and pineapple by hand.
When cheesecake is removed from oven after 30 minutes, pour topping mixture over the top. Return to oven and bake 15 minutes longer at the same temperature. Cool and refrigerate before serving.