Preheat oven to 350 degrees F.

Combine the brown sugar with the 2 tbsp melted butter and spread it over the bottom of a springform pan. Then arrange the pineapple slices and maraschino cherries on the bottom of this pan.

Crush the cinnamon graham crackers until they have a fine, sandy consistency and combine it with the ½ cup melted butter. Then pour this over the pineapple/cherries and gently press down to get a compact crust without crushing the cherries.

Pre-bake this crust in the oven for 15 minutes.

Meanwhile, in a large bowl, add the cream cheese, sour cream, vanilla extract, eggs, flour, and shredded coconut. Use a blender (or immersion blender) to combine all of these cheesecake ingredients into a smooth, homogenous consistency.

After the crust is pre-baked, remove from the oven, let cool for 5 minutes, and then pour the cheesecake batter into the pan.

Create a water bath by wrapping the bottom of the springform pan with 2-3 sheets of aluminum foil and then placing it in a baking pan, and filing the baking pan with water until it is ⅓ to ½-way up the springform pan. Place back in oven with the water bath and bake for 50-55 minutes.

Once finished cooking, turn off oven and open oven door. Let cool for 20 min in the oven and then remove from oven and water bath to cool further at room temp for at least 1 hour. Then place in fridge, covered, and let chill for at least 3 hours or overnight.

Once ready to serve, release the cheesecake from the springform pan and add the toppings. Serve chilled.