Preheat oven to 325°F (165°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until smooth. Add 1 cup sugar and vanilla extract, and beat until combined.
Add eggs one at a time, beating well after each addition. Fold in crushed pineapple.
Pour cream cheese mixture over crust in the springform pan.
Bake for 60-70 minutes or until the center is set. Cool on a wire rack, then refrigerate for at least 4 hours or overnight.
In a small bowl, combine sour cream and heavy cream. Spread mixture over the chilled cheesecake.
Top with toasted coconut flakes, chopped pecans, and pineapple chunks.
Slice and serve.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes | Kcal: 450 kcal | Servings: 8 servings
Whenever I make this recipe, the house smells like a dream. This recipe is a roaring success
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