Grease and line a 24cm spring-form cake tin with baking paper.
For the base, process biscuits in a food processor until the mixture resembles fine breadcrumbs. Transfer to a bowl, then add melted butter, caster sugar and ground ginger. Stir to combine. Press mixture evenly into the base of the lined cake tin. Place in fridge to chill for an hour.
Preheat oven to 110C.
For the filling, scrape seeds out of vanilla. Reserve pods. Using an electric mixer, beat cream cheese, sugar and vanilla seeds for 10-15 minutes until all lumps are gone and sugar is incorporated. Add yolks and eggs and beat for a further 2 minutes. Add cream and mix until just combined; it should have a smooth, and slightly thick yet runny consistency.
Pour filling into the tin lined with the biscuit base. Bake for 90 minutes.
Remove tin from oven and allow to cool to room temperature, then chill in fridge until cold and firm.
For the pineapple, preheat oven to 180°C. Peel, core and cut pineapple lengthways into 12 wedges.
Stir together sugar, orange juice and honey in a bowl until sugar dissolves. Bruise spices and add to mix along with reserved vanilla pods. Add pineapple and toss to coat. Marinate for at least 10 minutes, tossing occasionally. Place pineapple on roasting tray lined with baking paper. Reserve marinade.
Roast pineapple for 15 minutes. Turn, brush with marinade, and roast until tender and caramelised, another 10-15 minutes. Drizzle remaining marinade over pineapple; allow to cool slightly.
Remove cheesecake from tin and cut into 12 portions using a hot, clean knife. Serve with the spiced roast pineapple and its sauce.