Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham cracker crumbs with melted butter until well mixed and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan, smoothing it out evenly. Bake for 8–10 minutes until golden and fragrant, then remove from the oven to cool while you prepare the filling.

In a large mixing bowl, beat the room-temperature cream cheese using an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk, mixing until fully incorporated and silky.

Add eggs one at a time, mixing on low speed after each addition until just incorporated. Next, stir in the lemon juice, vanilla extract, diced pineapple, and shredded coconut, gently folding them into the mixture.

Pour the cheesecake filling over the prepared crust in the springform pan. Create a water bath by placing the springform pan inside a larger baking dish and filling the outer dish with hot water until halfway up the sides of the pan. Bake at 325°F (163°C) for 60–70 minutes.

Turn off the oven and crack the door, allowing the cheesecake to cool gradually inside for about an hour. Remove from the water bath, and cover loosely with plastic wrap. Refrigerate for at least 4 hours or overnight.

Before serving, add your optional toppings like fresh pineapple chunks, whipped cream, or toasted coconut flakes. Slice into wedges and serve chilled.