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Coconut Cream Cheesecake like a popular cheesecake restaurant's

Serves : 12
Prep. Time : 3:00

2 1/2 cup grated fresh coconut
1 cup whipping cream - scalded
2 1/2 cups all-purpose flour
1/3 cup cold butter - sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup granulated sugar
4 eggs
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes - for garnish

-Puree coconut and cream in a blender for 4 minutes; set aside to cool.
-Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs.
-Press evenly into bottom of a buttered 10" springform pan.
-Bake in a 325 degree oven for 25 minutes, or until golden brown.
-Cream together cream cheese and 1 1/2 cups sugar.
-Stir in cooled coconut puree.
-Slowly stir in eggs and yolks.
-Stir in 2 1/2 Tbls. liqueur, lemon juice, and extracts.
-Pour into prepared crust.
-Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour.
-Allow cheesecake to cool for 30 minutes.
-Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake.
-Bake in a 325 degree oven for 10 minutes.
-Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
-Sprinkle coconut flakes over top before serving.

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