White Chocolate Pineapple Pecan Cheesecake – A Tropical, Nutty Delight

• 1 ½ cups (180g) graham cracker crumbs (or vanilla wafer crumbs)
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• ¾ cup (150g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) heavy cream
• 1 ½ cups (225g) white chocolate, melted and slightly cooled
• 1 cup (200g) crushed pineapple, drained
• ½ cup (60g) chopped pecans
• 1 tablespoon cornstarch (for stability)

For the Topping (Optional):

• ½ cup (120ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ¼ cup chopped pecans
• White chocolate shavings
• Pineapple chunks for garnish

Instructions

1. Prepare the Crust

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