Ingredients

CRUST

• Cooking spray

• 1 1/2 c. 

  finely ground graham cracker crumbs (from about 12 crackers)

• 6 tbsp. 

  unsalted butter, melted

• 1/4 c. 

  granulated sugar

• 1/4 tsp. 

  kosher salt 

FILLING

• 2 

  (8-oz.) blocks cream cheese, room temperature

• 1/3 c. 

  granulated sugar

• 3 

  large eggs

• 1/2 c. 

  coconut cream (from a 14-oz. can)

• 1/2 tsp. 

  coconut extract

• 1/4 tsp. 

  kosher salt

• 1 1/2 c. 

  whipped cream

• 3/4 c. 

  toasted sweetened shredded coconut

Directions

• Directions

• CRUST

  • Step 1Preheat oven to 325°. Grease a 9" square baking pan cooking spray and line with parchment, leaving an overhang on 2 sides. Grease parchment with cooking spray. 
  • Step 2In a medium bowl, combine graham crackers, butter, granulated sugar, and salt. Transfer to prepared pan and gently press into bottom of pan in an even layer.
  • Step 3Bake crust until lightly golden brown, about 10 to 12 minutes. Transfer to a wire rack and let cool.

• FILLING

  • Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until light and fluffy, about 2 minutes. Beat in eggs, coconut cream, coconut extract, and salt until smooth. Pour filling into crust.
  • Step 2Bake cheesecake until just set, 40 to 45 minutes. Let cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, about 2 hours.
  • Step 3Using parchment overhang, lift out cheesecake and transfer to a cutting board. Top with whipped cream and sprinkle with shredded coconut. Slice into bars and serve chilled.