Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until combined.

Gently fold in the crushed pineapple. Pour the cream cheese mixture over the crust in the springform pan.

Bake for 60-70 minutes, or until the center is set and the top is lightly browned. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, top the cheesecake with pineapple chunks and chopped pecans. Drizzle with melted white chocolate.