Preheat your oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well blended. Firmly press it into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes until lightly golden, then let it cool.

In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and vanilla extract, mixing thoroughly. Incorporate eggs one at a time, ensuring not to overbeat. Gently fold in the crushed pineapple.

Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the springform pan in the oven and bake for 60–70 minutes. The edges should be set while the center remains slightly jiggly. Once baked, turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

After cooling, refrigerate for at least 4 hours or overnight. Prepare the topping by mixing sour cream and heavy cream until smooth. Spread this mix over the cheesecake and top off with toasted coconut flakes, chopped nuts, and pineapple chunks.