Coconut Cheesecake

I absolutely love coconut, but I'm not a fan of cheesecake unless its amazing--this one is! It's very similar to the Chocolate Macaroon Cheesecake at the Cheesecake Factory, the only difference I know of is the crust at the Cheesecake Factory has coconut in it as well, but I prefer this crust with the pecans.

• Ready In: 1 hr 40 mins
• Serves: 10

Ingredients

• 1 1⁄3 cups flaked coconut, divided
• 20  chocolate wafer cookies
• 1  cup  finely chopped pecans
• 2  tablespoons granulated sugar
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 3  large eggs
• 2  tablespoons all-purpose flour
• 1 (15 ounce) can cream of coconut
•  whipped cream (to garnish)

Directions

1. Preheat oven to 400°F.
2. To toast coconut, spread on baking sheet. Bake 4 to 6 minutes or until lightly golden brown, stirring frequently. Remove coconut from baking sheet and cool; set aside. Place cookies in food processor or blender container; process with on/off pulses until finely crushed.
3. Combine cookie crumbs, pecans and sugar in a small bowl; stir in melted butter.
4. Press firmly onto bottom of 9-inch springform pan.
5. Beat cream cheese with electric mixer at high speed until fluffy.
6. Add eggs and flour; beat at high speed until smooth, scraping down side of bowl once.
7. Gradually beat in cream of coconut.
8. Stir in 3/4 cup of the toasted coconut with a wooden spoon. Pour over crust.
9. Bake for 1 hour and 10 minutes or until cheesecake springs back when lightly touched (center will be soft).
10. Carefully loosen cheesecake from edge of pan with spatula. Cool on wire rack; refrigerate until firm. Remove side of pan. Spoon whipped cream into pastry bag fitted with star decorating tip.
11. Pipe around edge of cheesecake. Sprinkle remaining toasted coconut inside whipped cream boarder.