Mix ingredients for crumb crust together, and flatten into a 9" pie pan.
Drain pineapple, reserving syrup. Take out 3 mixing bowls.
In Bowl 1, dissolve jello in boiling water. Add all of reserved pineapple syrup (about ½ cup worth).
In Bowl 2, blend cream cheese, sugar, and vanilla until smooth.
In Bowl 3, combine ½ cup of the jello mixture from Bowl 1 and the crushed pineapple. Set aside.
Gradually blend remaining 1½-ish cups of jello/pineapple syrup mix from Bowl 1 into the cheese mixture in Bowl 2 until smooth. Fold in sour cream.
Pour cheese mixture into crumb crust, and chill until lightly set.
Carefully spoon pineapple/jello mixture from Bowl 3 over the top. Return to refrigerator and chill until firm.
Enjoy cold!
