Creamy Chocolate Coconut Cheesecake

For Crust:

Preheat oven to 350 degrees. Wrap the outside of a 9 inch springform pan tightly with foil. Combine the cookie crumbs, coconut and sugar in a food processor and blend until combined. Add the melted butter and blend until evenly moistened. Press the crust mixture into the bottom of the prepared pan and bake 10 minutes. Transfer the springform to a rack and cool crust completely.

For Filling:

Preheat oven to 300 degrees. Place the chocolate in the top of a double boiler over simmering water and melt until smooth. Cool the chocolate to lukewarm. Coimbine the cream cheese and sugar in a large bowl and beat until fluffy. Add the melted chocolate, corn syrup and vanilla and beat until combined. Add the egg and yolks one at a time, beating after each addition. Spoon the filling over the prepared crust. Place the springform in a roasting pan and add enough hot water to come halfway up the sides. Bake the cheesecake about 45 to 60 minutes until just set. Refrigerate the cheesecake 1 hour.

For Topping:

Preheat oven to 350 degrees. Combine 3 cups coconut, sour cream, cream cheese, powdered sugar, cream of coconut and coconut extract in a food processor and blend until the coconut is finely chopped. Spread the topping evenly over the cheesecake and bake about 20 minutes until just set and starting to brown. Discard the foil from the pan and refrigerate the cheesecake at least 8 hours. Meanwhile, spread the remaining 1/2 cup coconut on a sheet pan and bake about 5 to 8 minutes until toasted.

Run a knife around the inside edge of the springform and remove the pan sides. Sprinkle the toasted coconut over the top of the cheesecake and serve.