CRUST

1. Lightly spray a 9″ springform pan. Wrap two layers of heavy foil across the bottom and up the outside of the pan.  Set aside. 
2. Ad the graham cracker crumbs, butter, and sugar to a medium mixing bowl and mix to combine.  Add the coconut and mix again.  Pat the mixture firmly into the bottom and about 1/2 inch up the insides of the pan.  I use a flat bottomed measuring cup.  Set aside, while you make the filling.

FILLING

1. Make a water bath:  Preheat oven to 325 degrees.  Meantime, bring a medium pan of water to a boil. Place a pan (that is at least 2-inches deep and large enough to hold the springform pan), in the oven.  Fill the pan half full with water.  Close the oven door and leave the oven on.  Don’t discard any remaining water.  You might end up using it after you place the cheesecake in the oven.
2. Make the filling:  Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat the cream cheese on high for 1 to 2 minutes until it is very smooth and free of any lumps.  Add the granulated sugar and sour cream and mix on medium speed until well combined.  Add the eggs, one at a time, mixing well after each addition.  Add the cream of coconut, heavy whipping cream, cornstarch, coconut extract, vanilla extract, and coconut.  Mix on medium speed until thoroughly combined.   Melt the white chocolate bar in a microwave in 20-second increments until melted.  Add the white chocolate on low speed until combined.  Add the filling to the prepared springform pan and gently tap it to remove air bubbles and even out the filling.
3. Bake:  Gently transfer the pan to the water bath.  If the water doesn’t come at least halfway up the outside of the pan, add a little more hot water.  Bake the cheesecake for approximately 1 hour and 15 minutes, or until the cheesecake is still slightly wobbly in the center.  Do not overbake! 
4. Cool down:  Turn the oven off.  Open the oven door and carefully remove the cheesecake from the water bath.  Carefully, remove the water bath from the oven and discard.  Return the cheesecake to the oven, close the oven door, leaving it slightly ajar with a wooden spoon.  Allow the cheesecake to stay in the oven for at least 1 hour.  Transfer it to a wire rack.  Run a sharp knife around the edges, but do not release the outside ring from the pan.  Allow the cheesecake to completely cool to room temperature.  Cover the top and sides of the pan with plastic wrap and refrigerate for at least 3 hours, preferrably 6 hours or overnight.

COCONUT MOUSSE TOPPING

1. Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment.  Beat on high speed until the cream cheese is smooth and free of any lumps.  Using a spatula, transfer the cream chees to a small bowl and set aside.  add the heavy whipping cream, powdered sugar, coconut extract, and cream of coconut to the mixing bowl and mix on medium-high speed until well combined.  Add the cream cheese and mix on medium speed to combine, about 1 minute. 
2. Remove the cheesecake from the refrigerator.  Run a sharp thin knife around the edges of the cheesecake one time.  Release the springform ring from around the cheesecake and remove it. 
3. Spread the mousse on top of the cheesecake, or fill free to pipe it on decoratively if you prefer.  Sprinkle the toasted coconut over the top. 
4. Slice the cheesecake into slices and serve.  For nice clean slices, dip a long sharp knife into hot water, cut through the cheesecake, wipe off the knife with a damp cloth, and repeat.

TOASTED COCONUT

1. Preheat oven to 325 degrees.  Spread the coconut on a cookie sheet.  Bake for about 5 minutes, turning the coconut every 2 minutes.  DO NOT WALK AWAY!  It can go from white to burnt very quickly!