CRUST: 1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut
Toasted 1/4 c Sugar
1/2 c Unsalted butter — (1 stick)
Melted FILLING: 4 pk Cream cheese — (8 ounce)
Room Temperature 3/4 c Sugar
3 lg Eggs
1 lg Egg yolk
15 oz Cream of coconut — canned
1 c Whipping cream
1 c Sweetened shredded coconut
2 lg Fresh mangoes
Additional sugar — Optional
Pan-try and Prepare: 15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling. FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust. Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.) Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree. Recipe By : The Big Bowl Cafe, Chicago, IL