1Preheat oven on 350 degrees. Grease a spring form pan 9 inch.
2In a Large mixing bowl mix graham crackers and melted butter together and press in to spring form pan and set aside.
3With a mixer combine cream cheese, sugar mix until smooth add vanilla extract and mix in. Blend in milk and eggs on at a time mixing just to incorporate. Add in sour cream and flour mix until smooth. Pour filling into pie crust.
4Bake in oven for 1 hr. Let cool for 20 min and place in refrigerator for 1 to 2 hr or until serving time.
5Meanwhile whip heavy cream, coconut extract for 3-5 minutes. Add in Powder and whip for additional 2-3 minutes. Or until Sugar is blended in well. Chill until serving.
6Bring to a simmer crushed pineapple with juice and let reduce down about 10-15 minutes on Medium heat. Toast coconut flakes on a baking sheet 350 degrees for 5 minutes or until slightly browned.
7Top each slice of cheesecake with desired amount of Pineapple, whipped cream and garnish with coconut flakes Enjoy!