Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. If using a water bath, wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in.
Step 2: For the crust, in a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly.
Step 3: Reduce oven temperature to 325°F (160°C).
Step 4: For the filling, in a large bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
Step 5: Add the eggs one at a time, beating on low speed until just combined after each addition. Do not overmix.
Step 6: Stir in the sour cream and vanilla extract until smooth. Gently fold in the well-drained crushed pineapple.
Step 7: Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Step 8: If using a water bath, place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
Step 9: Bake for 55-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Step 10: Remove the cheesecake from the water bath (if used) and the oven. Let it cool completely on a wire rack at room temperature. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, to allow it to set completely.
Step 11: Before serving, carefully remove the cheesecake from the springform pan. Arrange pineapple chunks and chopped pecans on top. Drizzle with melted white chocolate.
Step 12: Slice and serve chilled. Enjoy your tropical cheesecake!