Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the Pineapple Layer:

1 can (20 oz) crushed pineapple, drained

¼ cup granulated sugar

1 tbsp cornstarch

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

3 large eggs

1 tsp vanilla extract

½ cup sour cream

½ cup crushed pineapple (optional)

For the Topping (optional):

1 cup whipped cream

¼ cup toasted coconut flakes

Pineapple chunks for garnish

Instructions:

Preheat the Oven:

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.

Make the Crust:

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.

Press mixture firmly into the bottom of the pan.

Bake for 8-10 minutes. Remove and let cool.

Prepare the Pineapple Layer:

In a small saucepan, combine drained crushed pineapple, sugar, and cornstarch.

Cook over medium heat, stirring constantly, until thickened (5-7 minutes).

Remove from heat and let cool.

Make the Cheesecake Filling:

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

Add eggs one at a time, beating well after each.

Mix in vanilla extract and sour cream until combined.

Fold in crushed pineapple if desired.

Assemble the Cheesecake:

Pour half the cheesecake batter over the crust.

Spread cooled pineapple layer evenly over batter.

Pour remaining cheesecake batter over pineapple layer.

Bake the Cheesecake:

Bake for 55-65 minutes, until center is set but slightly jiggly.

Turn off oven, crack door, and cool cheesecake inside oven for 1 hour.

Chill and Decorate:

Refrigerate cheesecake for at least 4 hours or overnight.

Before serving, top with whipped cream, toasted coconut flakes, and pineapple chunks.