Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a springform pan to create an even layer. Bake for about 10 minutes until golden and fragrant. Allow to cool completely before adding filling.

In a bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk, sour cream, and eggs, mixing until combined. Gently fold in drained pineapple and shredded coconut.

Pour the creamy filling over the cooled crust. Bake at 325°F (162°C) for 60-70 minutes until the edges are set and the center has a slight jiggle.

Turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour. Let cool at room temperature for an additional 30 minutes, then refrigerate for at least 4 hours.

Run a knife around the edge of the pan before removing the sides. Top with fresh fruit or toasted coconut and enjoy!