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Coconut Mango Cheesecake
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CRUST:
1-1/2 cups graham cracker crumbs
1-1/2 cups sweetened shredded coconut, toasted
1/4 cup sugar
1/2 cup unsalted butter,(1 stick) melted
FILLING:
4 packages cream cheese -- (8 ounce) rooom temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
15 oz Cream of coconut, canned
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes
Additional sugar, optional
Mangoes: halve, pit, peel, slice
FOR CRUST: Wrap outside of 9-inch- diameter springform
pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in a medium bowl. Add butter and mix to blend. Press mixture into the bottom and up the sides of pre-pared pan. Chill while preparing
filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in a large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.
Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
Puree 1/4 of the mango slices in blender until smooth.Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
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