Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C).

2. Grease a 9-inch springform pan.

3. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.

4. Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.

2. Add vanilla extract and mix well.

3. Add the eggs, one at a time, mixing just until incorporated after each.

4. Stir in sour cream, mixing until smooth.

5. Gently fold in the drained crushed pineapple.

Step 3: Bake the Cheesecake

1. Pour the batter over the prepared crust.

2. Tap the pan lightly on the counter to release air bubbles.

3. Bake for 60–70 minutes, or until the center is set and slightly jiggly.

4. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes.

5. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 4: Garnish and Serve

1. Once chilled, top the cheesecake with toasted coconut flakes and chopped almonds.

2. Drizzle with melted white chocolate if desired.

3. Slice and serve cold for the best texture and flavor.