Lightly grease a 9-inch springform pan or line the bottom with parchment paper.

Combine the graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand.

Press the mixture firmly into the bottom of the pan using the flat bottom of a measuring cup.

Compacting the crust is essential for clean slices.

Refrigerate the crust for 20–30 minutes until firm.

Beat the softened cream cheese for about 3 minutes until smooth and fluffy.

Add powdered sugar and vanilla.

Beat another minute until creamy.

Drain the crushed pineapple extremely well.

Place it in a fine mesh strainer for 20 minutes, then gently press with paper towels to remove excess moisture.

This step prevents a runny cheesecake.

Fold the pineapple into the cheesecake mixture using a silicone spatula.

Do not overmix.

Spread evenly over the chilled crust.

Smooth with an offset spatula.

Fold the pineapple into the whipped topping using slow folding motions.

Avoid stirring vigorously.

Spread the mousse over the cheesecake layer.

Smooth carefully.

Cover loosely with plastic wrap.

Refrigerate at least 6 hours.

For best results, chill overnight.

Pipe whipped cream rosettes around the edge.

Decorate with pineapple tidbits, white chocolate curls, and toasted coconut.

Run a thin knife around the pan before releasing the springform ring.

Slice using a knife dipped in hot water and wiped clean between every cut.

Serve cold.