Crust:

• 2 cups coconut
• 1 pkt graham crackers, broken (8-9 crackers)
• 1/4 cup sugar
• 1/2 stick butter

Fillling:

• 4 8 oz packages cream cheese
• 1/2 cup sugar
• 1 15-ounce can Coco Lopez Cream of Coconut
• 1 tsp vanilla
• 1 tsp coconut extract
• 5 large eggs
• Pinch salt

For crust: 
Preheat oven to 350°. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and sides of 9″ spring form pan. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°.

For filling:
Blend cream cheese in processor until smooth. Add sugar and process to blend. Scrape bowl. Add cream of coconut, vanilla, coconut extract, and salt. Blend Add eggs 1 at a time, blending after each addition. Pour filling into cooled crust.

Bake cheesecake 10 minutes. Reduce oven to 250°. Bake until center is softly set, about 1 1/2 hours longer. Turn off oven and let cheesecake cool in the oven 1 hour. Refrigerate overnight.