Ingredients:
For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups sweetened shredded coconut
• 1 tablespoon fresh squeezed lemon juice
• 1/3 cup unsalted butter, melted
For the Filling:
• 2 pounds cream cheese, softened to room temperature
• 3/4 cup sugar
• 4 large eggs
• 1 can (15 oz) cream of coconut
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• Juice of 1 lemon
• 1 cup sweetened shredded coconut
Directions:
Prepare Crust:
• Preheat oven to 325°F.
• Wrap the outside of a 9-inch springform pan with heavy-duty foil.
• In a small bowl, mix the graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice, and melted butter.
• Press the mixture onto the bottom and up the sides of the prepared pan. (toast additional coconut in a sheet pan to cover outside of cheesecake after baking).
Prepare Filling:
• In a large bowl, beat the softened cream cheese and sugar until well blended and smooth.
• Add the eggs one at a time, beating well after each addition.
• Mix in the cream of coconut, whipping cream, 1 cup coconut, vanilla extract, and lemon juice until the mixture is well blended.
Baking:
• Pour the filling into the prepared crust. Bake in the preheated oven until the cheesecake is puffed and set in the center, which usually takes about 1 hour and 25 minutes.
• Cool and Chill:
• Transfer the cheesecake to a wire rack and let it cool completely.
• Once cool, refrigerate for at least 4 hours or overnight until thoroughly chilled and set.
