1Preheat oven to 325 degrees. Wrap the outside of a 9 inch springform pan with aluminum foil. Spray pan with nonstick coating (I like Baker's Joy).
2Process pistachios, almonds and coconut until ground fine. I run the nuts and coconut through a colander to remove any bits of pistachio or almond that are not finely processed.
Mix graham cracker crumbs, coconut, pistachios and almonds together and then add melted butter.
Put the mixture into well-greased springform pan and work mixture about 1 inch up the side of the pan.
3Process pistachios, almonds and coconut until fine. Again, I use a colander to remove any bits not finely processed as I think this ruins the creamy texture of the cheesecake. Set aside.
Beat the cream cheese and sugar in a large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add the cream of coconut, whipping cream, coconut, pistachios, almonds, vanilla and amaretto (or almond extract) and beat until well blended. Pour filling into crust.
I always use a water bath when cooking cheesecake for even cooking and to avoid cracking. Because it's hard to find a pan large enough to water bathe a 9 inch springform that will still fit in a standard oven, I use a large aluminum disposable roasting pan which works great.
Bake until puffed and set in center, about 1 hour and 25 minutes
NOTE: This is an estimate, you will need to constantly check after the hour and 25 minutes. If you are concerned about burning or overcooking the top of the cheesecake, light place a sheet of aluminum foil over the pan BUT be prepared to extend the cooking time by 20-30 minutes (it's worth it!)
Transfer to a wire rack and cool completely, then cover and refrigerate overnight. After refrigerating run a paring knife along the edge of the cheesecake then carefully remove the sides.
4Remove the cheesecake from the refrigerator. Pat dry to make sure there is no condensation on the surface of the cheesecake.
In a large bowl, beat the cream cheese well then add mascarpone and mix well. Gradually add sugar and heavy cream. Whip until creamy. If too runny, add more cream cheese; if not creamy enough, add more heavy cream.
When you have achieved the desired consistency, frost or pipe mixture onto the top of the cheesecake.