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1
For crust, in a mixing bowl combine crushed wafers, 1/2 cup coconut, the 1/2 cup nuts, and melted butter or margarine.
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2
Press mixture evenly on the bottom and 1 inch up the sides of a 9-inch springform pan.
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3
Set aside.
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4
For filling, in a large mixing bowl beat cream cheeses with an electric mixer on high speed until smooth.
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5
Add sugar, beating on medium to high speed until well combined.
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6
Beat in vanilla and lemon juice.
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7
Add whole eggs and egg yolk all at once.
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8
Beat on low speed just until combined.
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9
Stir in the 1/3 cups nuts.
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10
Pour filling into the crust-lined pan.
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11
Place the pan on a shallow baking pan on the oven rack.
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12
Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when shaken.
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13
Remove springform pan from baking pan.
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14
Cool on a rack for 15 minutes.
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15
Use a small metal spatula to loosen crust from side of pan.
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16
Cool 30 minutes more.
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17
Remove sides of pan.
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18
Cool 1 hour; cover and chill at least 4 hours.
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19
Sprinkle with toasted coconut.
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20
If desired, top with several carambola slices.
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21
Make-Ahead Tip: Up to 1 day ahead, make and bake cheesecake.
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22
Cool as directed, cover, and chill.
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23
To serve, top with coconut and carambola slices if desired.
