Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
Spread crumb mixture in the bottom of the spring form, evenly, pressing it over the bottom and half way up the sides.
Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.
In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom of the bowl and beat for another minute.
Add corn starch and sugar and mix until combined.
Beat in eggs one at a time, until incorporated.
Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
Transfer batter into the springform and spread it evenly. Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
Place roasting pan into the oven and place springform with cheesecake inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven.
Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.
Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don't walk away far or you might overmix).
Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)
Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.