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Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.
In a bowl, combine the graham cracker crumbs with melted butter, mixing well. Press this mixture firmly into the bottom of the prepared pan and set aside.
In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy.
Incorporate the eggs, adding them one at a time, and mix thoroughly after each addition. Stir in the vanilla extract for added flavor.
Gently fold in the drained crushed pineapple and chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour the creamy filling over the prepared crust, smoothing it out evenly.
Bake in the preheated oven for 60 to 70 minutes, or until the cheesecake is set in the center and the top has a light golden hue.
After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely.
Before serving, drizzle the melted white chocolate over the top and garnish with additional chopped pecans.
Prep Time: 20 minutes | Total Time: 5 hours (including cooling and refrigeration) | Servings: 8-10 slices
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