Coconut Mango Cheesecake

Directions

1. Pan-try and Pre-pare: 15-ounce Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets Mangoes: halve, pit, peel, slice
2. FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4-inch- high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add in butter and mix to blend. Press mix into bottom and up sides of pre-pared pan. Refrigeratewhile preparing filling.
3. FOR FILLING: Beat cream cheese and 3/4 c. sugar in large bowl till blended. Add in Large eggs 1 at a time, beating after each addition. Beat in egg yolk. Add in cream of coconut, whipping cream and shredded coconut; beat just till blended. Pour into crust.
4. Meanwhile, preheat the OVEN to 325F.Bake cheesecake till puffed and golden brown, about 1 hour 25 min. Transfer to rack; cold completely. Chill till well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)
5. Puree 1/4 of mango slices in blender till smooth. Transfer to small bowl.
6. Sweeten to taste with sugar, if you like. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.