Coconut Chessecake

Ingredients

1 1/2 cups unsweetened flaked coconut, toasted

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3/4 teaspoon salt
1 14 ounce can unsweetened coconut milk (do not stir)
1 8 ounce package cream cheese, at room temperature
3/4 cup plus 2 tbsp. sugar
1 1/2 tablespoons flour
1 teaspoon pure vanilla extract
2 eggs plus 1 egg yolk
1/3 cup sour cream

Directions
1.

In a food processor, pulse 1/2 cup of the coconut until finely ground. Add the
graham cracker crumbs, butter and 1/4 tsp. salt; pulse until combined. Press the mixture
into a 9-inch pie pan. Bake for 10 minutes; let cool on a rack.
2.
Meanwhile, remove 1/3 cup of the thick cream from the top of the coconut milk and
reserve for the topping. Stir the remaining coconut milk until blended.
3.
In a food processor, blend the cream cheese, 3/4 cup sugar, flour, vanilla and
remaining 1/2 tsp. salt until smooth. Add 1/2 cup coconut milk and the eggs and egg
yolk; pulse until blended. Pour into the crust; bake until the center is just set, about 35
minutes. let cool on a rack.
4.
In a small bowl, whisk together the sour cream, reserved coconut cream and the
remaining 2 tbsp. sugar. Pour the mixture over the pie; gently spread the topping over the
filling. Let the pie cool completely, then refrigerate until set, about 3 hours. Sprinkle with
the remaining coconut before serving.