Preheat oven to 325°F (163°C). Wrap the bottom and sides of your springform pan with a double layer of heavy-duty aluminum foil.

Lightly grease the pan and set a circle of parchment on the bottom.

In a bowl, mix graham cracker crumbs, chopped pecans, sugar, melted butter, and a pinch of salt until moist and holds together when pressed.

Press the mixture into the bottom (and slightly up the sides) of the springform pan.

Bake for 8–10 minutes until fragrant. Remove from oven and cool while preparing the filling.

Lower oven to 300°F (149°C) for baking the cheesecake.

Melt the white chocolate over a double boiler or in the microwave. Let it cool slightly.

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

Add eggs one at a time, mixing on low speed just until combined. Mix in sour cream (or yogurt), heavy cream, and vanilla.

Slowly incorporate the melted white chocolate, then fold in the crushed pineapple and chopped toasted pecans.

Pour the filling into the cooled crust. Tap the pan gently to release any air bubbles.

Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 300°F (149°C) for 55–70 minutes until edges are set and center jiggles slightly.

Turn off the oven and crack the door, letting the cheesecake sit in the oven for 1 hour.

Remove from oven and water bath, cool to room temperature, then chill in fridge for at least 6 hours, ideally overnight.

Run a knife around the edge, release the springform, and transfer to a serving plate.

Top with toasted pecans, drizzle with melted white chocolate, and garnish as desired.

Slice with a hot, dry knife for clean pieces.