Fruit Salad Cheesecake

This doesn't really taste like cheesecake, but it is really good.
1-20 oz. can crushed pineapple, drained
1 c. sugar
1/2 c. cold water
2 envelopes unflavored gelatin
1 pkg. cream cheese, cubed
1 1/2 c. crushed crisp macaroons
2 Tbsp. butter melted
2 c. green grapes, halved
1 can (11 oz.) mandarin oranges, drained
1 jar (10 oz.) maraschino cherries, drained and chopped
1/2 c. finely chopped pecans
2 c. whipped topping

Cook pineapple and sugar over medium heat for 5 minutes. place cold water in a bowl and sprinkle with gelatin. Let stand for 1 minute. Stir into the pineapple. Reduce heat to low and add cream cheese. Cook and stir until melted. Allow to cool completely.
Combine macaroon crumbs and butter. Press onto the bottom of a greased 9" springform pan. Set aside. Stir grapes, oranges, cherries and nuts into cream cheese mixture. Fold in whipped topping. Pour into pan. Cover and refrigerate overnight.