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1
Preheat oven to 350 degrees.
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2
Butter a 9-inch square baking pan.
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3
Line with parchment paper, leaving a 2-inch overhang on 2 sides.
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4
Butter parchment.
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5
Stir together graham cracker crumbs and 2 cups coconut.
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6
Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water.
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7
Heat, stirring, until melted.
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8
Add butter, and stir until melted and smooth.
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9
Remove from heat, and let cool slightly.
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10
Whisk in 1 egg.
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11
Stir chocolate mixture into coconut mixture.
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12
Press evenly into prepared pan.
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13
Bake until set, 10 minutes.
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14
Transfer to a wire rack, and let cool in pan.
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15
Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes.
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16
Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined.
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17
Scrape sides of bowl.
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18
Beat on medium-high speed until completely smooth, about 3 minutes.
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19
Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth.
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20
Pour over cooled crust.
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21
Sprinkle remaining cup coconut evenly over the top.
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22
Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes.
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23
Let cool completely in pan on a wire rack.
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24
Refrigerate, loosely covered, overnight.
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25
Run a sharp knife around edges of pan, and use parchment to lift out cheesecake.
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26
Run a knife under hot water, and dry well.
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27
Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
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28
Serve immediately, or refrigerate in an airtight container for up to 1 week.
