Coconut-Mango Cheesecake
Source: Pat Laney

Crust
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened shredded coconut, toasted
1/4 cup sugar
1/2 cup unsalted butter, melted

Filling
32 ounces cream cheese, room temperature
3/4 cup sugar
3 large eggs
1 large egg yolk
15 ounce can cream of coconut (such as Coco Lopez)
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes, halved, pitted, sliced

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 onto bottom and up sides of prepared pan. Chill while preparing filling.

For filling:
Preheat oven to 325F. Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs one 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.

Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled.

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.