Coconut-White Chocolate Cheesecake

• 1-1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 5 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1-1/2 cups white baking chips, melted and cooled
• 3/4 cup coconut milk
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 3/4 cup sweetened shredded coconut, toasted, divided

1. Preheat oven to 325u0b0. Place a greased 9-in. (3-in.-deep) springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan.
2. In a small bowl, mix cracker crumbs and butter. Press onto bottom of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, coconut milk and extracts. Add eggs; beat on low speed just until blended. Fold in 1/2 cup coconut. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
4. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
5. Remove rim from pan. Serve cheesecake topped with remaining coconut.

graham cracker crumbs, butter, cream cheese, sugar, white baking chips, coconut milk, coconut, vanilla, eggs, coconut

Taken from www.tasteofhome.com/recipes/coconut-white-chocolate-cheesecake/ (may not work)