Step 1

Preheat oven to 160°Celsius.

Step 2

Crush the Digestive cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin.

Step 3

Place the crumbs in a bowl. Add the sugar and coconut flakes. Mix well.

Step 4

Melt butter. Let it cool down before adding to the crumbs. Mix well.

Step 5

Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.

Step 6

Cut pineapple into small chunks. If using canned pineapple, drain the syrup. Measure the fruits and add into a food processor.

Step 7

Add water (or pineapple syrup) and blend to a smooth paste.

Step 8

Pour the pineapple paste into a medium-sized pan. Add sugar and lemon juice.

Step 9

Cook over low heat until the pineapple thickens slightly.

Step 10

Mix cornstarch with water and pour it into the pineapple filling. Stir quickly and thoroughly.

Step 11

Continue to cook until the filling thickens further. Check by gathering it to the center of the pan. If it does not spread out too quickly, it is done and can be removed from heat. Let it cool completely before adding into the cheesecake filling.

Step 12

In a separate bowl, beat cream cheese until smooth for 30 - 60 seconds.

Step 13

Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.

Step 14

Add in both the eggs and vanilla extract. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.

Step 15

Beat in the heavy cream until it is well incorporated into the batter, followed by the pineapple filling.

Step 16

Pour the batter into the prepared crust and bake in a water bath for 60 minutes at 160 °Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.

Step 17

Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.

Step 18

Let the cake rest in the refrigerator for at least 4 hours or overnight.

Step 19

Garnish the cake with a layer of pineapple filling. Whip the heavy cream and pipe swirls on the cake. Decorate with pineapple cubes.

Step 20

Keep leftovers refrigerated.