Prepare the pan. Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides if you like cleaner slices.

Make the crust. Pulse graham crackers into fine crumbs (about 1 1/2 cups). Stir in 2–3 tablespoons granulated sugar and a pinch of salt, then mix with 6 tablespoons melted butter until the crumbs feel like damp sand.

Press and chill. Firmly press the crust into the pan, going slightly up the sides. Use the bottom of a measuring cup for a tight, even layer. Chill 15–20 minutes to set.

Drain the pineapple well. Place crushed pineapple in a fine mesh sieve and press out excess liquid. The drier the better—extra moisture can soften the filling.

Whip the cream. In a cold bowl, whip 1 cup heavy cream to stiff peaks. Set aside in the fridge.

Beat the cream cheese. In a separate bowl, beat 16 ounces softened cream cheese until smooth and fluffy, 2–3 minutes. Scrape the bowl as needed.

Sweeten and flavor. Add 3/4 cup powdered sugar, 1–2 teaspoons vanilla, 1–2 tablespoons lemon juice, and a pinch of salt. Beat until silky and well combined.

Fold in pineapple. Gently stir in the well-drained crushed pineapple (about 1 cup). If it looks watery, blot with paper towels first.

Lighten the filling. Fold the whipped cream into the cream cheese mixture in two additions. Use a spatula with gentle strokes to keep it airy.

Fill and smooth. Spoon the filling onto the chilled crust. Smooth the top with an offset spatula.

Chill to set. Cover and refrigerate for at least 6 hours, preferably overnight. The longer chill makes cleaner slices and better texture.

Garnish and serve. Top with extra pineapple, toasted coconut, or dollops of whipped cream. Slice with a warm, dry knife for neat edges.