1. Prepare the Crust:

1. Preheat the oven to 325°F (163°C).
2. Mix the crushed graham crackers, melted butter, and 3 tablespoons of sugar together in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
3. In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, crushed pineapple, and ground ginger until well combined.
4. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
5. Bake in the preheated oven for 30 minutes or until the center is set but still slightly jiggly.
6. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.