Step 1

Preheat oven to 350.

Step 2

In bowl mix together your graham cracker crumbs, sugar and coconut and stir until combined.

Step 3

Add in your butter and mix well again.

Step 4

Press into a sprayed 9" spring-form pan and bake for about 15 minutes or until edges are slightly golden, remove from oven and let sit.

Step 5

Lower your oven temp to 325.

Step 6

In large bowl add your cream cheese and with hand mixer mix until smooth.

Step 7

Add in your sugar, cornstarch, coconut, extracts and salt and mix until incorporated.

Step 8

Slowly add in your egg, mixing well after each addition.

Step 9

Lastly add in your coconut milk and blend together.

Step 10

Pour into your spring-form pan and place inside a roasting pan and fill halfway with water so its up the sides of your spring-for pan.

Step 11

Bake for about 1 hour and 15 minutes or until center is slightly jiggly.

Step 12

Remove from oven and let cool to room temperature before wrapping in tinfoil and chilling for 8 hours to overnight.

Step 13

Once chilled spread whipped cream over top of cheesecake reserving some for piping if deisred.

Step 14

Sprinkle with toasted coconut and serve.