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1
Position rack in center of oven and preheat to 350F.
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2
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Wrap outside of pan with heavy-duty foil.
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4
Combine cookie crumbs and butter in medium bowl; mix to blend.
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5
Press crumb mixture onto bottom and 1 inch up sides of prepared pan.
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6
Bake crust until firm to touch, about 8 minutes.
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7
Cool crust completely.
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8
Reduce oven temperature to 325F.
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9
Stir chocolate in top of double boiler set over simmering water until smooth.
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10
Remove from over water.
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11
Using electric mixer, beat cream cheese in large bowl until smooth.
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12
Gradually add sugar, beating until blended.
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13
Beat in flour.
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14
Add eggs 1 at a time, beating to blend after each addition.
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15
Beat in cream and both extracts.
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16
Stir in 2 cups coconut.
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17
Transfer filling to crust.
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18
Drizzle melted chocolate over filling.
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19
Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern.
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20
Place cake in large baking pan.
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21
Add enough hot water to baking pan to come 1 inch up sides of cake pan.
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22
Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
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23
Remove cake from water.
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24
Cool on rack.
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25
Cut around pan sides to loosen cake.
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26
Cover cake with plastic and refrigerate overnight.
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27
Let stand at room temperature 30 minutes before serving.
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28
Release springform pan sides.
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29
Transfer cake to platter.
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30
Sprinkle additional coconut around top edge of cake.
