Big Bowl Cafe Coconut Mango Cheesecake

I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago.

• Ready In: 26 hrs
• Serves: 12

Ingredients

• CRUST

• 1 1⁄2 cups graham cracker crumbs
• 1 1⁄2 cups sweetened flaked coconut, toasted
• 1⁄4 cup sugar
• 1⁄2 cup unsalted butter, melted

• FILLING

• 4 (8 ounce) packages cream cheese, at room temp
• 3⁄4 cup sugar
• 3  large eggs
• 1  large  egg yolk
• 1 (15 ounce) can cream of coconut (the sweet stuff,such as Coco Lopez, NOT coconut milk)
• 1  cup heavy whipping cream
• 1  cup sweetened flaked coconut
• 2  large mangoes, pitted, peeled, and sliced
•  sugar (optional, for mango puree) or   other artificial sweetener, to taste (optional, for mango puree)

Directions

1. CRUST:.
2. Wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.
3. In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling.
4. FILLING:.
5. Preheat oven to 325ºF.
6. In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325ºF about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly).
7. Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.
8. Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice.