Prepare the crust:

• Preheat the oven to 325°F (165°C).

• Lightly grease a 9-inch springform pan with cooking spray.

• In a food processor, pulse the golden Oreo cookies until finely ground.

• Mix the crushed Oreos with melted butter, then press the mixture into the bottom of the prepared pan to form a crust.

• Bake the crust for 8 minutes, then remove from the oven and let it cool.

Make the cream cheese layer:

• In a large bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth.

• Add the eggs one at a time, beating well after each addition.

• Pour the cream cheese mixture over the cooled Oreo crust.

• Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.

• Turn off the oven and let the cheesecake cool in the oven with the door cracked for about 1 hour. Afterward, chill the cheesecake in the refrigerator for at least 4 hours or overnight.

Prepare the pineapple mousse:

• In a medium bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form.

• Gently fold in the drained crushed pineapple until fully incorporated.

• Once the cheesecake has chilled, spread the pineapple mousse over the cream cheese layer.

Add the topping:

• Sprinkle the sweetened coconut flakes over the mousse layer.

• Top with fresh pineapple chunks or canned pineapple for added tropical flavor.

• Chill the cheesecake for at least 1 hour before serving to set the mousse and allow the flavors to meld.