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1
Preheat oven to 325F.
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2
Finely grind cookies in processor.
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3
Press crumbs (about 1 1/2 cups) over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides (layer will be thin).
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4
Bake until crust is crisp, about 10 minutes.
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5
Cool on rack while preparing filling.
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6
Maintain oven temperature.
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7
Using electric mixer, beat first 3 ingredients in large bowl until smooth.
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8
Scrape in seeds from vanilla bean.
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9
Beat in eggs, 1 at a time, just until blended.
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10
Pour filling over crust in pan (mixture will not fill pan).
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11
Bake cake until filling is just set and puffed around edges, about 45 minutes (cake may crack).
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12
Whisk first 3 ingredients in small bowl to blend; spread over top of hot cake.
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13
Return cake to oven and bake 5 minutes.
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14
Run small knife between top edge of cake and pan.
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15
Chill cake uncovered overnight.
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16
(Can be made 2 days ahead.
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17
Cover; keep chilled.)
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18
Release pan sides.
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19
Sprinkle toasted coconut chips around top edge of cake.
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20
Serve cake with tropical fruits.
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21
*Fromage blanc is sold at cheese stores, specialty foods stores, and some supermarkets.
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22
**Fresh ricotta cheese is sold at Italian markets and some supermarkets.
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23
***Unsweetened coconut chips are available at natural foods stores and some supermarkets.
