Lower the oven to 325 F.
In a medium-size saucepan, combine the heavy cream, zest, and saffron; bring to a boil.
Turn off the heat, cover, and allow to steep for 5 minutes.
Strain the mixture, discarding the saffron and zest. Set aside to cool completely.
In the bowl of an electric mixer, using the paddle attachment, mix the cream cheese and cornstarch on low speed until softened, scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes.
Add the sugar and continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps.
Add the yogurt and mix just until combined.
Add the eggs, one at a time, and mix just until combined, about 10 seconds after each egg.
Stir in the cooled heavy cream.
Prepare the springform pan for a water bath.
Place the springform pan in a large cake pan or a roasting pan (one that is around the same height or lower than your springform pan).
Pour the batter over the crust and level it with a small offset spatula.
Place in the oven and pour almost boiling water into the roasting pan (it should come up halfway around the sides of the pan).
Bake for about 1 hour 40 minutes, until the cheesecake is firm around the edges, but still jiggly in the center (the jiggly part should be about the size of a quarter).
Remove from the oven and remove the cheesecake from the water bath.
Remove the foil from the sides of the pan. Gently run a small sharp knife or small spatula around the edges of the pan to loosen the cheesecake from the sides.
Allow to cool at room temperature. Place in the refrigerator for at least 8 hours (this will help the cheesecake set completely).
To unmold the cheesecake, gently run a small sharp knife or small spatula around the edges of the pan.
Release the latch on the side of the pan and then lift the ring straight up.
Optional: For a beautiful presentation, invert the cheesecake onto a platter so the pistachio crust is on the top.
To garnish: When ready to serve, plate each slice individually and serve with about 1/4 cup of the sauteed pineapple.