Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs and combine them with melted butter and sugar. Press the mixture into the base of a 9-inch springform pan.

Pre-bake the crust for 10 minutes until golden. Allow it to cool.

Beat the cream cheese until smooth, then gradually add sweetened condensed milk. Add eggs one at a time, then stir in crushed pineapple until well combined.

Fold shredded coconut into the filling. Pour the filling over the cooled crust.

Bake in a water bath at 325°F (160°C) for 50-60 minutes until the edges are set.

Cool the cheesecake in the oven with the door ajar for about 1 hour. Chill in the refrigerator for at least 4 hours before serving.

Whip the cream and spread it over the cheesecake, topping with toasted coconut before serving.