Heavenly White Chocolate Pineapple Coconut Cheesecake 
A tropical twist on creamy cheesecake bliss! 

 Ingredients:
Crust:
 2 cups graham cracker crumbs
 ½ cup shredded sweetened coconut
 ½ cup unsalted butter (melted)

Filling:
 16 oz cream cheese (softened)
 ½ cup granulated sugar
 1 tsp vanilla extract
 1½ cups white chocolate chips (melted)
 1 cup crushed pineapple (drained well)
 ½ cup coconut cream
 3 large eggs

Topping:
 ½ cup whipped cream
 ¼ cup shredded toasted coconut
 Pineapple chunks (optional)

 Instructions:
 Crust: Preheat oven to 325°F (165°C). Mix graham cracker crumbs, shredded coconut, and melted butter. Press into a 9-inch springform pan, bake for 10 minutes, and let it cool. 
 Filling: Beat cream cheese, sugar, and vanilla until smooth. Add melted white chocolate, coconut cream, and crushed pineapple. Mix in eggs one at a time. 
 Pour the filling over the crust and bake for 60 minutes. Let it cool, then chill in the refrigerator for 4 hours. 
 Topping: Spread whipped cream, sprinkle toasted coconut, and add pineapple chunks for garnish. 

 Prep Time: 20 mins |  Cook Time: 60 mins |  Chill Time: 4 hrs
 Servings: 12 |  Calories: 400 per slice