Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom in foil if you plan to do a water bath.

Combine graham crumbs, sugar, and melted butter until the mixture holds when pressed. Press firmly into the bottom and 1/2 inch up the sides of the springform pan.

Bake crust for 8–10 minutes until set. Remove and cool while you prepare the filling.

In a large bowl, beat room-temperature cream cheese on medium speed until smooth and lump-free. Add sugar and beat until combined.

Beat in eggs one at a time, mixing just until incorporated. Stir in vanilla and lemon zest.

Fold in the drained crushed pineapple gently to keep some texture. If you’d like a swirl effect, reserve 1/3 cup pineapple and stir separately.

Pour filling over the cooled crust. Smooth the top with a spatula.

(Optional water bath): Place the springform pan in a larger roasting pan and pour hot water halfway up the side to reduce cracking.

Bake for 50–60 minutes until the edges are set and the center jiggles slightly when nudged.

Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.

Chill in the refrigerator for at least 4 hours, ideally overnight. Before serving, run a thin knife around the edge, release the springform, and add topping/garnish.

Make the crust as above. Press into a 9-inch springform or square pan. Chill in fridge for 30 minutes to firm.

Whip heavy cream and powdered sugar to medium peaks. In a separate bowl, beat cream cheese and sugar until smooth, then add vanilla and lemon zest.

Fold whipped cream into cream cheese mixture gently to keep it airy. Fold in drained pineapple.

Spread filling over chilled crust, smoothing the top. Chill for at least 4–6 hours or overnight until firm.

Top with sour cream mix, pineapple tidbits, and toasted coconut if desired.