Cut pineapple in half crosswise. Cut one portion into 4 equal slices. Finely shop remaining portion.

In a 10-12 inch pan over high heat, stir brown sugar and rum until sugar has dissolved. Add pineapple slices, cook, turning once, until liquid is boiling rapidly and fruit is slightly darker, about 4 minutes, With a slotted spoon, transfer glazed pineapple slices to a rimmed plate. Cover and chill. Add chopped pineapple to frying pan, stir often until fruit is slightly darker, about 3 minutes. Remove from heat.

In a large bowl with a mixer on medium speed, beat cream, cheese, sour cream, granulated sugar and eggs until blended. Stir in chopped pineapple brown sugar mixture. Pour cream cheese filling into cool macadamic crust.

Bake in a 350 degree oven until center barely jiggles when cake is gently shaken, 40-50 minutes. Let cake cool to room temp, about 1 1/2 hours, then cover and chill until cold, at least 2 hours or up to 1 day.

Arrange glazed pineapple slices on top of cheesecake.