1. Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon (if using). Stir until the mixture is evenly combined and resembles wet sand.
• Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it’s compacted evenly.
• Bake the crust in the preheated oven for 10 minutes until it’s golden and set. Remove it from the oven and let it cool while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
• Gradually add the sugar, beating until well combined and fluffy.
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Mix in the vanilla extract, sour cream, and heavy cream (or coconut milk), then beat in the flour. The mixture should be smooth and thick.
• Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

• Place the springform pan in the oven and bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly. The cheesecake will continue to set as it cools.
• After baking, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour to avoid cracking.
• Once cooled, remove the cheesecake from the oven and transfer it to the fridge. Chill for at least 4-6 hours, or preferably overnight, to allow the cheesecake to firm up and fully set.

4. Prepare the Pineapple Topping:

• While the cheesecake is chilling, prepare the pineapple topping. In a small saucepan, combine the chopped pineapple, sugar, cornstarch, vanilla extract, and water.
• Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the mixture thickens and the pineapple softens.
• Remove from the heat and let it cool completely before spreading it on the chilled cheesecake.

5. Assemble the Cheesecake:

• Once the cheesecake has fully chilled, carefully run a knife around the edges of the springform pan to loosen it, then remove the sides of the pan.
• Spoon the pineapple topping evenly over the chilled cheesecake, spreading it out to cover the surface.
• Serve immediately or return the cheesecake to the fridge until ready to serve.

6. Serve and Enjoy:

• Slice the cheesecake into 8-10 servings and enjoy this deliciously creamy and tropical dessert!