Instructions

Puree coconut and cream in a blender for 4 minutes; set aside to cool.

Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs. Press evenly into bottom of a buttered 10-inch springform pan.

Bake at 325 degrees F for 25 minutes, or until golden brown.

Cream together cream cheese and 1 1/2 cups sugar. Stir in cooled coconut puree. Slowly stir in eggs and yolks.

Stir in 2 1/2 tablespoons liqueur, lemon juice and extracts. Pour into prepared crust.

Bake in a 325 degree F oven until sides of cake are dry and center is set, about 1 hour. Allow cheesecake to cool for 30 minutes.

Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.

Bake at 325 degrees F for 10 minutes. Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.

Sprinkle coconut flakes over top before serving.