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1
Preheat the oven to 350F.
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2
In a food processor, combine the cookies, coconut, and sugar, and process until crumbly.
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3
Pour in the butter and process just to combine.
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4
Pat the mixture into the bottom of a 9-inch spring form pan.
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5
Bake the crust for 10 minutes, until lightly set.
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6
Put the crust aside to cool.
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7
Reduce the oven temperature to 300F.
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8
In a food processor or electric mixer, combine the cream cheese, cream of coconut, and coconut.
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9
By hand, stir in the eggs, one at a time until fully incorporated, and then add the vanilla.
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10
Pour the filling into the crust.
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11
Fill a baking pan or dish with water and place it on the lowest rack in the oven.
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12
Bake the cheesecake on the center rack for 1 hour, or until lightly set.
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13
Let the cake sit at room temperature for about 15 minutes, then cover it and chill for at least 1 hour.
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14
Remove the cheesecake from the refrigerator.
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15
In a small, heavy saucepan, melt together the topping ingredients.
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16
Remove the mixture from the heat and spread it gently over the top of the cheesecake.
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17
Return the cheesecake to the refrigerator for at least 3 more hours or overnight.
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18
Before serving, allow the cheesecake to sit for 10 to 15 minutes at room temperature.
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19
Remove the spring form sides from the pan.
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20
Slice the cheesecake with a warm knife, to cut through the chocolate topping most easily, and serve.
