In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until everything's blended. Press this mixture firmly into the bottom of a 9-inch springform pan.

In a large bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar, mixing until well combined. Stir in the melted white chocolate, crushed pineapple, shredded coconut, and vanilla extract.

In another bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the cheesecake mixture.

Pour the filling over the crust in your springform pan, smoothing the top with a spatula. Chill in the fridge for at least 4 hours or overnight.

Once set, remove the cheesecake from the springform pan. Top with extra coconut flakes and optional pineapple slices.

Cut into slices and serve.