Creamy Coconut Cheesecake was a best-seller at the cafe and Farmers Markets. I've updated the recipe and it is even better! The addition of "Coco Lopez" (or another brand of sweetened condensed coconut milk) was inspired when I tried it in coconut frosting, and it works beautifully! Coconut is added to each element of this dessert, yet is never overpowering or cloying. This is a wonderful springtime, or anytime, cheesecake!

5 1/2 ounce of coconut wafer cookies (I like the Mexican-style wafer, sold in the Mexican or International section of the supermarket.)

2 Tablespoons sugar

2 1/2 ounces (5 Tablespoons) unsalted butter, melted

2 pounds cream cheese

1/2 cup sugar

1/2 cup Coco Lopez (or other brand of sweetened, condensed coconut milk)

1 teaspoon coconut extract

1/4 teaspoon vanilla extract

4 large eggs

1/2 cup sweetened, shredded coconut

Whipped Cream That Won't Fall Flat, 1 recipe

1 cup toasted, shredded coconut

Preheat the oven to 425-degrees.

Butter a 9-inch cheesecake pan. Cut a circle of parchment paper to fit the bottom of the pan, place it in the bottom of the pan, then butter the parchment. Set aside.

Prepare the crust:

Place the cookies and sugar in the bowl of a food processor and process until fine crumbs form. Add the butter and pulse until well-combined. Dump the crust mixture into the prepared pan and level, then press and level with a stainless measuring cup until firm and level. Set aside.

Prepare the batter:

Place the cream cheese in the bowl of a stand mixer or mixing bowl and beat until light, fluffy, and lump-free. Add the sugar, coco loco, and extract and beat until completely combined, scraping down the sides of the bowl several times. Add the eggs, one at a time, beating well after each addition, until thoroughly combined, scraping down the sides and bottom of the bowl to be certain the mixture is completely combined, then gently mix in the 1 cup of coconut.

Pour into the prepared crust and level batter. Bake in the preheated oven for 10 minutes, then lower the heat to 325-degrees. Bake for an additional 30-40 minutes, or until the cheesecake is set with just a small amount of jiggle in the very center.

Remove from the oven and place on a cooling rack; cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

Remove cheesecake from the refrigerator. Remove from the pan and place on a cake board then onto a serving platter or freezer container, removing the parchment from the bottom. Pipe or spread the whipped cream over the top of the cheesecake, then sprinkle with the toasted coconut.

If serving immediately, cut into 12-16 slices, wiping the knife between cuts with a wet towel. The cheesecake can be frozen at this point to serve later. (If freezing, wait to slice it until you take it out to defrost, it will cut beautifully, just use a chef's knife to cut the frozen cheesecake. Defrost in the refrigerator overnight.) Keep cheesecake refrigerated. It will keep about 3 days in the refrigerator, freeze any leftovers.