CRUST:
1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut
Toasted
1/4 c Sugar
1/2 c Unsalted butter -- (1 stick)
Melted
FILLING:
4 pk Cream cheese -- (8 ounce)
Room
Temperature
3/4 c Sugar
3 lg Eggs
1 lg Egg yolk
15 oz Cream of coconut -- canned
1 c Whipping cream
1 c Sweetened shredded coconut
2 lg Fresh mangoes
Additional sugar --
Optional
Pan-try and Prepare: 15-oz Can Cream of Coconut from Coco Lopez,
available in the liquor department of most supermarkets 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 medium bowl. Add butter and mix to blend. Press mixture
into bottom and up sides of pre-pared pan. Chill while preparing
filling.
FOR FILLING: Beat cream cheese and 3/4 cup sugar in 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 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.
