Let’s bring this tropical delight to life with these simple steps:

1. Start by mixing the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Chill in the refrigerator while you prepare the filling.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined.
3. In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airiness.
4. Fold the drained crushed pineapple into the cream mixture until evenly distributed.
5. Pour the pineapple cheesecake filling over the prepared crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until set.
6. Once set, remove the sides of the springform pan and garnish with toasted coconut flakes, if desired. Serve chilled, and enjoy a slice of heaven!

One tip from my kitchen to yours: use a springform pan for easy removal and presentation of your cheesecake. And don’t rush the chilling time; patience is key for that perfect slice.