Preparation Steps

• Heat oven to 325°F. Wrap the outside of a 9-inch springform pan with 2 layers of heavy-duty foil to prepare for a water bath. Lightly grease the inside.
• Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and 0.75 cup toasted coconut. Stir in melted butter until evenly moistened.
• Press the mixture firmly into the bottom and about 1.5 inches up the sides of the pan. Bake 10 minutes, then set aside to cool slightly. Boil a kettle of water for the bath.
• Make the filling: Beat softened cream cheese and 1 cup sugar on medium until smooth and creamy, about 2 minutes. Scrape bowl. Mix in cornstarch and salt until just combined.
• On low speed, mix in coconut milk, sour cream, vanilla, and lime juice until smooth. Add eggs one at a time on low, mixing just until incorporated. Fold in 0.5 cup shredded coconut.
• Pour filling into crust and smooth the top. Place the pan inside a larger roasting pan. Pour hot water into the roasting pan to come halfway up the springform sides.
• Bake 55 to 65 minutes, until edges are set and the center wobbles slightly when gently shaken.
• Turn off oven, crack the door, and let cheesecake cool inside for 60 minutes. Remove from water bath, discard foil, and run a thin knife around the edge.
• Cool to room temperature, then cover and chill at least 6 hours or overnight until fully set.
• Whip heavy cream with powdered sugar and vanilla to soft peaks. Top cheesecake and sprinkle with toasted coconut. Slice with a hot, dry knife and serve.