Coconut Cheesecake

Step 1 Preheat oven to 350°F. Butter a 9-inch springform pan and line the bottom with parchment paper. Set aside.Step 2In a medium bowl, mix all the ingredients for the crust. Press crumb mixture into the bottom and sides of the prepared pan. Bake for 15 minutes. Remove from oven and set aside. Reduce oven temperature to 325°F.Step 3In a large bowl, beat cream cheese at medium speed until smooth. Add sugar and beat for 2-3 minutes. Scrape the sides of the bowl as needed. Add flour, vanilla, coconut extract and salt. Beat for 1 minute until incorporated. Step 4Add eggs, one at a time, and mix until well incorporated. Add sour cream and coconut milk and mix until well incorporated and smooth. Scrape the sides of the bowl as needed. Step 5Wrap the springform pan with aluminum foil and place in a large roasting pan. Pour cream cheese mixture into the prepared pan. Place roasting pan in the oven and add hot water to come up 1-inch of the springform pan. Bake for 1 hour and 20 minutes or until the cake looks set in the center. Carefully remove from oven and allow resting for 1 hour at room temperature. Refrigerate in the pan for at least 6 hours or overnight.Step 6 When ready to serve, beat the cream with the sugar, vanilla, and coconut extract at medium-high speed until soft to medium peaks form. Do not overbeat. Carefully remove the cheesecake from the pan and place on a serving platter. Dollop whipped cream on top of the cake and garnish with toasted coconut. Serve.