Preheat oven to 325°F (160°C).

Wrap the outside bottom of your 9-inch springform pan with a double layer of aluminum foil to keep water out during the water bath.

In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and 1/2 cup toasted coconut.

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

Bake for 8–10 minutes until set and fragrant. Let cool while you make the filling.

Gently melt white chocolate using a double boiler or short bursts in the microwave (20 seconds at a time), stirring until smooth. Let cool slightly so it doesn’t scramble the filling.

In a large bowl, beat room-temperature cream cheese until smooth and lump-free.

Add sugar and beat until combined, scraping down the bowl.

Mix in sour cream and vanilla.

Add eggs one at a time, mixing on low until just combined. Don’t overbeat — fewer bubbles mean fewer cracks.

Fold in the melted white chocolate until evenly swirled.

Gently fold in the drained crushed pineapple and 1/2 cup shredded coconut.

Pour filling over the crust and smooth the top.

Place the springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come halfway up the sides of the springform.

Bake at 325°F for 55–70 minutes. The center should still jiggle slightly when you gently shake the pan.

Turn off the oven and crack the door open. Let the cake cool in the oven for 1 hour to reduce cracking.

Remove the cheesecake from the water bath, unwrap foil, and cool completely on a rack. Chill at least 6 hours, preferably overnight.

Before serving, warm pineapple preserves with rum or pineapple juice in a small saucepan until thin and brush over the cheesecake top.

Sprinkle toasted coconut and white chocolate curls for that final glam.