Pineapple Heaven Cheesecake

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Pineapple Layer:
1 can (20 oz) crushed pineapple, drained
1/4 cup granulated sugar
1 tbsp cornstarch
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup crushed pineapple (optional)
For the Topping (optional):
1 cup whipped cream
1/4 cup toasted coconut flakes
Pineapple chunks for garnish

Instructions:
Preheat the Oven:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly coated.
Press mixture firmly into the bottom of the pan.
Bake for 8-10 minutes. Remove and let cool.
Prepare the Pineapple Layer:
In a small saucepan, combine drained crushed pineapple, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until thickened (5-7 minutes).
Remove from heat and let cool.
Make the Cheesecake Filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each.
Mix in vanilla extract and sour cream until combined.
Fold in crushed pineapple if desired.
Assemble the Cheesecake:
Pour half the cheesecake batter over the crust.
Spread cooled pineapple layer evenly over batter.
Pour remaining cheesecake batter over pineapple layer.
Bake the Cheesecake:
Bake for 55-65 minutes, until center is set but slightly jiggly.
Turn off oven, crack door, and cool cheesecake inside oven for 1 hour.
Chill and Decorate:
Refrigerate cheesecake for at least 4 hours or overnight.
Before serving, top with whipped cream, toasted coconut flakes, and pineapple chunks.