Position a rack in the lower third of your oven and preheat to 325°F (160°C). Wrap the outside of your springform pan in heavy-duty foil to protect from water if you’ll use a water bath.

In a medium bowl, combine graham crumbs, sugar, chopped pecans, and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the springform pan.

Chill in the fridge while you make the filling.

Gently melt the white chocolate in 20–30 second bursts in the microwave, stirring between each burst until smooth. Let it cool slightly.

In a large bowl, beat the room-temperature cream cheese until smooth and free of lumps.

Gradually add the sugar and beat until combined, then add eggs one at a time, mixing briefly after each.

Mix in sour cream, vanilla, and flour. Stir in the melted white chocolate until the batter is silky, then gently fold in the drained crushed pineapple.

Pour the filling over the chilled crust and spread gently. Tap the pan a few times on the counter to release large air bubbles.

If using a water bath, place the wrapped springform pan inside a large roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 325°F for 55–70 minutes. The edges should be set, but the center can still jiggle a little.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 30–45 minutes, then remove and cool on a rack for another hour.

Cover and refrigerate for at least 6 hours, preferably overnight.

Before serving, sprinkle toasted pecans on top and drizzle melted white chocolate. Add a few pineapple slices for show.

Run a hot knife around the edge before releasing the pan to get clean slices.