Coconut Cheesecake

Coconut Cheesecake

1-1/2 cups graham cracker crumbs
6 tablespoons butter, melted
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups white baking chips, melted and cooled
3/4 cup coconut milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs, lightly beaten
3/4 cup sweetened shredded coconut, toasted, divided

Preheat oven to 325°. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared 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 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.

Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. 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 coconut. Makes 16 servings.