A luscious cheesecake with a coconut-infused filling, a buttery graham cracker crust, and a creamy coconut topping. Perfect for coconut lovers!

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1. Prepare the Crust:
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, toasted coconut, sugar, and melted butter until combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling:
4. In a large bowl, beat cream cheese and sugar until smooth.
5. Add eggs one at a time, mixing after each addition.
6. Stir in coconut cream, vanilla extract, and cornstarch until fully combined.
7. Pour the filling over the cooled crust.
3. Bake the Cheesecake:
8. Place the cheesecake in a water bath (wrap the pan in foil and place it in a larger pan filled with an inch of hot water).
9. Bake for 55-65 minutes, until the center is just set.
10. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
11. Refrigerate for at least 4 hours or overnight before serving.
4. Make the Coconut Topping:
12. Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
13. Spread over the cooled cheesecake and top with toasted coconut flakes.

For extra coconut flavor, add ½ tsp coconut extract to the filling.
To toast coconut, bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
Use full-fat coconut cream for the best texture—avoid coconut milk, as it’s too thin.