Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until fully moistened. Press this mixture firmly on the bottom of a greased 9-inch springform pan to form an even base. Bake for 8-10 minutes until golden and fragrant, then allow it to cool completely.

In a large mixing bowl, beat together cream cheese and granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each. Incorporate sour cream and sweetened condensed milk until fully combined.

Gently fold in crushed pineapple and shredded coconut into your creamy filling, being careful not to overmix.

Pour the filling over the cooled crust, smoothing the top. Wrap the pan in aluminum foil and place it in a larger baking dish filled with hot water. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly.

Once baked, turn off the oven and leave the cheesecake inside for about an hour to cool gradually. Afterward, transfer to the counter to cool completely. Refrigerate for at least 4 hours, preferably overnight.