Coconut Cream Cheesecake (Copycat)

This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.

• Ready In: 3 hrs
• Serves: 12
• Yields: 1 cheesecake

Ingredients

• 2 1⁄2 cups  grated fresh coconut
• 1  cup  whipping cream, scalded
• 3  cups all-purpose flour
• 1⁄3 cup  cold butter, sliced
• 4  teaspoons granulated sugar
• 20  ounces cream cheese
• 1 1⁄2 cups granulated sugar
• 4  eggs
• 2  egg yolks
• 2 1⁄2 tablespoons  coconut liqueur
• 1  teaspoon fresh lemon juice, no subs please
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon  almond extract
• 1  cup sour cream
• 1⁄4 teaspoon cream of coconut
• 1⁄2 teaspoon  coconut liqueur
•  toasted coconut flakes, garnish

Directions

1. Preheat oven to 325°F.
2. Puree coconut and cream in blender for 4 minutes; set aside to cool.
3. Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
4. Bake for 25 minutes, or until golden brown.
5. Cream together cream cheese and 1-1/2 cups sugar.
6. Stir in cooled puree.
7. Slowly stir in eggs and yolks.
8. Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
9. Pour into prepared crust.
10. Bake until sides of cake are dry and center is set, about 1 hour.
11. Allow cheesecake to cool for 30 minutes.
12. Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
13. Bake for 10 minutes.
14. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
15. Sprinkle coconut flakes over top before serving.
16. Enjoy!