Preparing the Coconut Graham Cracker Crust

1. Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.
2. Combine the crust ingredients in a medium bowl – mix graham cracker crumbs, shredded coconut, sugar, melted butter, and salt until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and about 1-inch up the sides of your prepared springform pan. Use the bottom of a flat measuring cup to compact the crust evenly.
4. Pre-bake the crust for 10 minutes, then remove from the oven and allow to cool slightly while you prepare the filling. Keep the oven on.

Making the Coconut Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 4 minutes.
2. Add the sugar and continue beating until well incorporated and fluffy, about 2 minutes.
3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Mix in the coconut cream, sour cream, vanilla extract, and coconut extract until smooth.
5. Sprinkle in the flour and beat on low speed just until combined.
6. Fold in the shredded coconut using a rubber spatula.
7. Pour the filling over the pre-baked crust and smooth the top with a spatula.
8. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
9. Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour (this prevents cracking).
11. Remove from the oven, run a knife around the edges to loosen, and let cool completely at room temperature.
12. Cover and refrigerate for at least 6 hours, preferably overnight.

Preparing the Pineapple Topping

1. Chop pineapple chunks into smaller pieces if using fresh pineapple.
2. In a medium saucepan, combine pineapple, sugar, cornstarch, water, and lemon juice.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
4. Remove from heat and allow to cool completely.
5. Spread the cooled pineapple topping over the chilled cheesecake.
6. Sprinkle with toasted coconut flakes and garnish with fresh pineapple slices and mint leaves if desired.
7. Return to the refrigerator for at least 30 minutes before serving.