Preheat oven to 350F 175C.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup chopped pecans. Press the mixture into the bottom of a greased 9×9-inch baking dish.
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
Fold in the crushed pineapple and shredded coconut. Pour the mixture over the crust.
Sprinkle the remaining chopped pecans on top.
Bake for 30-35 minutes or until the center is set and the edges are lightly browned. Allow to cool completely.
Drizzle with white chocolate before serving.
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