Big Bowl Cafe Coconut Mango Cheesecake

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   ["CRUST:.", "Wrap the outside of a 9"" springform pan (2 3/4"" high sides) with foil. If desired, lightly spray pan with nonstick cooking spray.", "In a medium mixing bowl, combine graham cracker crumbs, toasted coconut and sugar. Add melted butter and stir until well-blended. Press mixture into bottom and up sides of prepared pan. Chill while you make the filling.", "FILLING:.", "Preheat oven to 325u00b0F.", "In a large mixing bowl, beat cream cheese and 3/4 cup sugar with a mixer. Add eggs, one at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, heavy cream and shredded coconut. Beat just until blended. Pour filling into chilled crust.Bake cheesecake at 325u00b0F about 1 hour and 25 minutes, or until puffed and golden (Center should still be a tiny bit wiggly).", "Transfer baked cheesecake to a wire rack to cool completely. Cover cooled cheesecake and chill overnight.", "Before serving, puree 1/4 of the mango slices until smooth. Transfer puree to a small bowl, and sweeten to taste if desired. Loosen edges of cheesecake from springform ring with a small thin knife. Remove pan sides, and arrange mango slices decoratively over the top of the cheesecake. Serve each slice with a small puddle of the pureed mango, or drizzle the puree over the top of each slice."]

* Per serving · 4 servings · Values may vary.