Big Bowl Cafe Coconut Mango Cheesecake

Total Time: 26 hrs Preparation Time: 30 mins Cook Time: 25 hrs 30 mins

Ingredients

• Servings: 12
• 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
• 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)

Recipe

• 1 crust:.
• 2 wrap the outside of a 9" springform pan (2 3/4" high sides) with foil. if desired, lightly spray pan with nonstick cooking spray.
• 3 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.
• 4 filling:.
• 5 preheat oven to 325ºf.
• 6 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 325ºf about 1 hour and 25 minutes, or until puffed and golden (center should still be a tiny bit wiggly).
• 7 transfer baked cheesecake to a wire rack to cool completely. cover cooled cheesecake and chill overnight.
• 8 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.