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Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by greasing it.
In a bowl, combine the graham cracker crumbs with melted butter, mixing well. Press this mixture firmly into the bottom of the prepared pan and set aside.
In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy.
Incorporate the eggs, adding them one at a time, and mix thoroughly after each addition. Stir in the vanilla extract for added flavor.
Gently fold in the drained crushed pineapple and chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour the creamy filling over the prepared crust, smoothing it out evenly.
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