Big Bowl Cafe Coconut Mango Cheesecake - cooking recipe

Ingredients

CRUST
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened flaked coconut, toasted
1/4 cup sugar
1/2 cup unsalted butter, melted
FILLING
4 (8 ounce) packages cream cheese, at room temp
3/4 cup sugar
3 large eggs
1 large egg yolk
1 (15 ounce) can cream of coconut (the sweet stuff,such as Coco Lopez, NOT coconut milk)
1 cup heavy whipping cream
1 cup sweetened flaked coconut
2 large mangoes, pitted, peeled, and sliced
sugar (optional, for mango puree) or other artificial sweetener, to taste (optional, for mango puree)

Preparation

CRUST:.
Wrap the outside of a 9\" springform pan (2 3/4\" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.
In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling.
FILLING:.
Preheat oven to 325\u00b0F.
In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325\u00b0F about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly).
Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.
Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice.