Big Bowl Cafe Coconut Mango Cheesecake

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 or other artificial sweetener, to taste (optional, for mango puree)

Directions

1. 1

   CRUST:.

2. 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. 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. 4

   FILLING:.

5. 5

   Preheat oven to 325ºF.

6. 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. 7

   Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.

8. 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.