Step 1

Preheat the oven to 350°F.

Step 2

If you are worried that your 10-inch springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. Set aside.

Step 3

In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Stir to combine.

Step 4

Add the melted butter, and mix together until well blended.

Step 5

Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides.

Step 6

Bake crust at 350°F for 10-12 minutes, or until light golden brown.

Step 7

Remove from oven and allow to cool.

Step 8

Preheat the oven to 325°F.

Step 9

Place the cream cheese in a large bowl, and beat with a rubber spatula until smooth. You can also use a stand mixer with the paddle attachment on, or a hand mixer.

Step 10

Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Beat until smooth and combined.

Step 11

Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.

Step 12

Add the coconut milk and extract, if using, and beat until combined.

Step 13

Place the springform pan with the cooled coconut crust into a large roasting pan.

Step 14

Pour the cheesecake filling into the springform pan.

Step 15

Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.

Step 16

Bake the cheesecake at 325°F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.

Step 17

Carefully remove the roasting pan from the oven, and remove the springform pan.

Step 18

Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.

Step 19

You can toast the coconut in the oven or in a skillet!

Step 20

If toasting in the oven, preheat the oven to 350°F.

Step 21

Spread the coconut in an even layer on a baking sheet, and toast for 5-7 minutes, or until light golden brown.

Step 22

If toasting in a skillet, place the coconut in an even layer in the skillet and place over medium heat.

Step 23

Using a spatula, gently move the coconut around in the pan every so often, allowing it to get golden brown.

Step 24

Remove from the heat and cool completely before using.

Step 25

In the bowl of a stand mixer, combine the heavy whipping cream and confectioners’ sugar.

Step 26

Using the whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.

Step 27

Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.

Step 28

Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes.

Step 29

Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving.