Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
Press the mixture into the bottom of a greased or parchment-lined 9x9-inch baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, sour cream, and flour until combined.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the Cheesecake Bars:
Bake the cheesecake in the preheated oven for 35–40 minutes, or until the center is set and the edges are lightly golden.
Let the cheesecake cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours or until fully chilled.
Make the Pineapple Coconut Topping:
While the cheesecake is cooling, combine the chopped pineapple, shredded coconut, honey (or maple syrup), and lime juice (if using) in a medium saucepan.
Cook over medium heat for 5–7 minutes, stirring occasionally, until the pineapple softens and the mixture thickens slightly.
Remove from heat and let cool completely.
Assemble the Bars:
Once the cheesecake has chilled, spread the pineapple coconut topping evenly over the top.
Cut the cheesecake into bars and serve chilled.
