Preheat oven to 325°F (163°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty foil to prevent leaks.

In a medium bowl, combine graham cracker crumbs, chopped pecans, sugar, melted butter, and a pinch of salt. The mixture should hold together when pressed.

Press the mixture evenly into the bottom (and slightly up the sides if desired) of the springform pan. Bake crust for 8-10 minutes, then remove and let cool.

Melt chopped white chocolate in a microwave-safe bowl in 20-30 second bursts, stirring between each until smooth. Let it cool to lukewarm.

In a large bowl or stand mixer, beat softened cream cheese on medium speed until smooth and lump-free, about 2-3 minutes. Scrape down the bowl.

Add the sugar and beat until combined, then mix in the vanilla until light and smooth.

Add eggs one at a time, mixing on low speed and scraping the bowl between additions.

Fold in the slightly cooled melted white chocolate, then add the sour cream and mix until silky. Gently fold in the drained crushed pineapple and the chopped toasted pecans.

Pour the filling over the cooled crust and smooth the top. For a creamier cheesecake, place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform.

Bake at 325°F for 55-70 minutes. The center should jiggle slightly; it will set as it chills.

Turn off the oven and crack the door. Let the cheesecake cool in the oven for 30-45 minutes. Remove from oven, run a knife around the edge, and let cool to room temperature before refrigerating for at least 6 hours or overnight.

Before serving, top with toasted pecan halves, a few pineapple pieces, and a drizzle of melted white chocolate. Serve chilled with whipped cream if desired.