Coconut White Chocolate Cheesecake

By learen

Ingredients

• 1 1/2 c graham cracker crumbs
• 6 T butter, melted
• 5 pks (8 oz each) cream cheese, softened
• 1 c sugar
• 1 1/2 c white baking chips, melted and cooled
• 3/4 c coconut milk
• 2 t coconut extract
• 1 t vanilla extract
• 4 large eggs, lightly beaten
• 3/4 c flaked coconut, toasted, divided

Preparation

Step 1

Preheat oven to 325. Place a greased 9 in springform pan on a double thickness of heavy duty foil about 18 in square. Wrap foil securely around the pan.
In a small bowl, mix cracker crumbs and butter. Press onto bottom of pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 c coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in of hot water to larger pan.
Bake 60-70 min or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 min. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Serve cheesecake topped with remaining coconute.