Mmmm Smooth & Creamy Coconut Cheesecake

For crust:
Preheat oven to 375 degrees F.
Have 9 inch springform pan ready.
Mix flour, salt & sugar together.
Cut chilled butter into flour mix until flour & butter have texture of cornmeal.
Beat egg yolk with vanilla & add to flour/butter mix - mix well. Dough will be crumbly - that's ok.
Pat dough onto floor & a bit up the side of the springform pan - go for even distribution.
Bake 14-16 minutes - until golden brown.
Remove from oven & cool to room temperature Brush with egg white. Set aside.
For custard:
Preheat oven to 475 degrees F.
Place cream cheese in large mixing bowl. Add2/3 cup sugar, 1 teaspoon vanilla, 1/4 teaspoon salt & can of Coco Lopez.
Start mixing at medium speed until cheese & Coco Lopez are well-blended, no more tha a minute.
Add eggs 1 at a time, mixing 10 - 20 seconds between additions. Goal is uniform texture & color without overbeating.
Pour custard into springform pan whose bottom is lined with the baked crust.
Raise the filled pan 3 to 4 inches above the counter & smack sharply onto counter to release air bubbles, Repeat a couple of times (more if things are loud or stressfull).
Put custard in oven. Bake at 475 for 15 minutes then turn down to 225 degrees F for 70 -75 minutes. Center will still have a quiver.
Turn oven off. Keep cake in oven & prop oven door open with a wooden spoon. This allows cake to cool slowly for next 2 hours Remove cake, cover with plastic wrap & refrigerate overnight.
Serve plain or with slices of fresh mango & strawberry.