Coconut and Chocolate Cheesecake
INGREDIENTS
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1 tablespoon unsalted butter, melted, for preparing pan
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1 cup shredded or flaked sweetened coconut, toasted
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1¼ cups Chocolate Cookie crumbs, finely ground (Use about 2 cups or 6 ounces of cookie such as Nabisco Famous Chocolate Wafers, or the chocolate cookie portion of Oreo cookies)
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1 ounce (2 tablespoons) bittersweet or semisweet chocolate, coarsely chopped
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1 tablespoon unsalted butter, room temperature
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1 tablespoon water
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4 (8 ounce) packages cream cheese, room temperature
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1 cup granulated sugar
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1 tablespoon light or dark rum or orange juice
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2½ teaspoons pure vanilla extract
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¼ teaspoon coconut extract
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2 tablespoons all-purpose flour
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5 large eggs
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2/3 cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
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6½ ounces bittersweet or semisweet chocolate, coarsely chopped
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1 ounce unsweetened baking chocolate, coarsely chopped
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2/3 cup canned cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using
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2 tablespoons light or dark rum or orange juice
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1/8 teaspoon coconut extract
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About ½ cup shredded or flaked sweetened coconut, toasted
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