Coconut Cheesecake - cooking recipe

Ingredients

1 1/2 cups graham cracker crumbs
3 cups sweetened coconut, shredded and toasted (see bag for instructions)
1/3 cup unsalted butter, melted
1 tablespoon fresh lemon juice
2 lbs cream cheese, room temperature
3/4 cup granulated sugar
4 large eggs
1 (15 ounce) can Coco Lopez (sweet cream of coconut)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon, juiced and zested

Preparation

Preheat the oven to 325 degrees F.
Wrap the outside bottom and sides of a 9 inch wide spring form pan with heavy duty foil, twice.
Bring 4 cups of water to a boil.
Get out your roasting pan.
Mix the graham cracker crumbs, 1 1/2 cups of the toasted coconut, 1 tbs of lemon juice and the melted butter in a small bowl.
Place the above mixture into the spring form pan and press onto the bottom and up the sides with the bottom of a measuring cup. You want to go up the sides about an inch. Place in the fridge while making the filling.
Beat the cream cheese and sugar in a large bowl until well blended.
Add the eggs, one at a time, beating well after each addition.
Add the Coco Lopez, whipping cream, 1 cup of toasted coconut, vanilla extract, lemon juice and zest and beat until well blended. Remix with a wooden spoon from the bottom up because the cream cheese seems to sink a bit.
Remove the spring form pan/crust from the fridge and pour the filling onto the crust.
Place the roasting pan in the oven, add the boiling water and then the spring form pan/cheese cake mix.
Bake until puffed, about 1 hour and 25 minutes.
Remove from the oven and cool completely.
Cover and refrigerate overnight.
To serve, cut around the side of the pan to loosen and spring it free!
Sprinkle the remaining coconut over the top and press around the sides.
Enjoy!