Combine graham cracker crumbs with melted unsalted butter until resembling wet sand. Press into the bottom of a 9-inch springform pan. Bake at 350°F for 8–10 minutes until golden brown. Allow to cool.

Beat cream cheese until smooth. Gradually add sweetened condensed milk, mix until combined. Incorporate eggs one at a time, followed by crushed pineapple, shredded coconut, and vanilla extract. Mix until creamy and well combined.

Pour filling over cooled crust, smoothing with a spatula. Bake at 350°F for 45–50 minutes until a slight jiggle in the center remains. Avoid overbaking.

Turn off the oven, leave the cheesecake inside with door ajar for about 1 hour. Transfer to a wire rack to cool completely. Refrigerate for at least 4 hours, preferably overnight.

Release the springform pan and optionally top with toasted coconut flakes, fresh pineapple chunks, or whipped cream before serving.