Coconut Cheesecake 

Prepare the Crust:

1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool.

Prepare the Cheesecake Filling:

4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Gradually add the granulated sugar and vanilla extract, mixing until fully incorporated.
6. Add the coconut cream and shredded coconut, mixing until well combined.
7. Add the eggs one at a time, mixing on low speed after each addition until just combined. If using, add the flour and mix until smooth.

Assemble the Cheesecake:

8. Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
9. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Chill and Serve:

10. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
11. Before serving, top with whipped cream, toasted coconut flakes, and fresh coconut slices if desired.

Prep Time: 20 minutes | Cook Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 20 minutes | Servings: 10-12

Indulge in the creamy and tropical flavors of this Coconut Cheesecake, perfect for any occasion! Enjoy every bite! 🥥🍰