Preheat your oven to 325 degrees F. Lightly grease a 9-inch springform pan and place it on a baking sheet.

In a food processor, combine cookie crumbs, coconut flakes, and nuts. Pulse until finely ground, about 1 minute. Drizzle melted butter over crumbs and mix until everything is moist.

Press the crust mixture into the bottom and 1½ inches up the sides of the pan. Bake until set and lightly browned, about 8-10 minutes. Let it cool on the wire rack.

In an electric mixer, beat cream cheese and sugar on medium speed until fluffy, about 3 minutes. Add in the eggs, one at a time, and beat well after each addition.

Beat in cream of coconut, rum, milk, orange zest, and optional coconut extract until blended. Gently fold in the crushed pineapple.

Pour the cheesecake mixture into the prepared crust. Bake at 325 degrees F until the edges are set and the center jiggles slightly, about 1 hour and 15 minutes.

Turn off the oven and crack the door. Let the cheesecake sit in the oven for at least 30 minutes.

Remove from oven and let it cool in the pan on a wire rack for at least 30 minutes. Refrigerate overnight.

In a small saucepan, combine the reserved pineapple juice, cornstarch, sugar, and two tablespoons of water. Cook over medium heat, stirring constantly until it boils. Boil for 1 minute until it thickens. Allow it to cool for about 20 minutes.

Spread the glaze over the top of the cheesecake. Top with pineapple chunks and toasted coconut.