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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix the graham cracker crumbs, melted butter, and brown sugar. Press firmly into the pan and bake for 10 minutes. Let cool.
Beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in the vanilla, sour cream, and drained crushed pineapple.
Pour the filling over the cooled crust and bake for 50–60 minutes, until the center is just set.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Refrigerate for at least 6 hours or overnight.
Before serving, spread a thin layer of pineapple glaze (optional), pipe whipped cream around the edges, sprinkle with toasted coconut, and garnish with fresh pineapple slices.