This is a 2014 Taste of Home recipe for all you cheesecake and coconut foodies. I am both, wish I wasn't diabetic!
1 1/2 cups graham cracker crumbs
6 tbsp butter, melted
5 bricks (8-oz each) cream cheese, softened
1 cup sugar
1 1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 tsp coconut extract
1 tsp vanilla extract
4 eggs, lightly beaten
3/4 cup flaked coconut, toasted, divided
Preheat oven to 325 degrees.
Place a greased 9-inch x 3-inch deep springform pan on a double thickness of heavy-duty aluminum foil (about an 18-inch square); wrap securely around the pan.
In a bowl, mix crumbs and butter; press onto bottom of prepared pan.
In a large bowl mixer bowl, beat cream cheese and sugar until smooth. Beat in the cooled baking chips, coconut milk and the extracts. Add the eggs and beat on low speed just until blended. Fold in 1/2 cup of the coconut. Pour mixture over the crust.
Place pan in a larger baking pan; add 1-inch of hot water to the larger pan. Bake at 325 degrees for 60 to 70 minutes or until the center is just set and the top appears dull.
Remove springform pan from the water and cool on a wire rack for 10 minutes. Loosen sides by running a thin knife around the sides of the pan; remove foil. Cool for another hour.
Remove the rim from the pan. Sprinkle the remaining coconut over the top before serving.
To serve, cut into 16 servings of 517 calories each.