COCONUT MANGO CHEESECAKE
Source: Big Bowl Cafe, Chicago, Illinois

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, melted

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 prepared pan. Chill while preparing filling.

Filling
32 oz. cream cheese (at room temperature)
3/4 C. sugar
3 large eggs
1 large egg yolk
1 (15 oz.) can cream of coconut
1 C. whipping cream
1 C. sweetened shredded coconut
2 large fresh mangoes, peeled, halved, pitted and sliced

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 oven to 325ºF. 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.) Purée 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.