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1
Preheat the oven at 180C.
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2
Mix the melted butter, graham crackers, coconut, and sugar in a bowl.
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3
Cover the outside of a cake mold with a layer of aluminum foil.
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4
Pour the mixture into the cake mold, spread and pat it down into the bottom of the mold until the crust is firm and even.
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5
Bake for 15 minutes.
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6
Remove the cake mold from the oven and let it cool off for 15 minutes.
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7
Lower the oven temperature to 150C.
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8
Beat the cream cheese in a medium bowl using a whisk until smooth.
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9
Add the butter, sugar, and cornflour to the cream cheese and beat them until they are completely mixed.
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10
Add the eggs one by one while constantly beating the mixture.
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11
Add the coconut cream and rum to the bowl and mix.
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12
Pour the mixture over the crust in the cake mold.
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13
Cover the top of the cake mold with aluminum foil.
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14
Fill a shallow pan with some water, place the cake mold inside, and bake for 1 hour.
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15
Carefully remove the aluminum foil from the top of the cake mold
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16
and bake for 30 to 40 minutes.
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17
Turn off the heat and let the cheesecake stand in the oven for 2 hours.
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18
Remove the cheesecake from the oven and let it sit in the refrigerator for 12 hours.
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19
Remove the cheesecake from the cake mold, sprinkle the ground coconut on top, and serve.
