Preparation Steps

• Heat oven to 325°F. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil to waterproof. Line the bottom with parchment. Bring a kettle of water to a boil for the water bath.
• Make the crust: In a bowl, mix graham crumbs, toasted shredded coconut, and granulated sugar. Stir in melted butter until evenly moistened.
• Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool on a rack while you prepare the filling.
• Beat cream cheese and sugar on medium-low until perfectly smooth and creamy, about 2 to 3 minutes. Scrape the bowl and paddle.
• Mix in sour cream, coconut milk, cornstarch, and salt on low until combined. Avoid whipping in excess air.
• Add eggs one at a time on low speed, mixing just until incorporated. Blend in vanilla and coconut extracts. Tap the bowl a few times to release air bubbles.
• Pour filling over the crust and smooth the top. Place the springform pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.
• Bake 55 to 65 minutes, until edges are set and the center wobbles like gelatin. Turn off the oven, crack the door, and let rest inside for 45 minutes.
• Remove from the water bath, unwrap the foil, and run a thin knife around the edge. Cool to room temperature on a rack, about 60 minutes.
• Cover and chill until fully set, at least 4 hours or overnight.
• Whipped topping: Beat heavy cream, powdered sugar, and vanilla to medium peaks. Spread or pipe over the chilled cheesecake.
• Finish and serve: Sprinkle toasted coconut flakes on top. Slice with a hot, dry knife for clean cuts.