Prepare the Crust: Preheat oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.

Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract, eggs (one at a time), sour cream, and cornstarch, mixing until combined. Gently fold in the drained crushed pineapple.

Pour the batter over the cooled crust and smooth the top. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Then, refrigerate for at least 4 hours or overnight.

Add the Topping: Before serving, spread whipped cream over the cheesecake. Sprinkle with crushed pineapple and toasted coconut flakes. Garnish with maraschino cherries if desired.