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Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, beating until well combined. Add eggs one at a time, mixing well after each addition. Fold in the crushed pineapple.
Pour the cream cheese mixture over the crust. Smooth the top with a spatula. Bake for 60-70 minutes, or until the center is set with a slight jiggle. Cool on a wire rack, then refrigerate for at least 4 hours or overnight.
Mix sour cream and heavy cream until smooth. Spread over the chilled cheesecake. Garnish with toasted coconut flakes, chopped pecans, and pineapple chunks. Slice and serve.