Cheesecake Factory Coconut Cream Cheesecake
2-1/2 cups grated fresh coconut
1 cup whipping cream, scalded
2-1/2 cups all-purpose flour
1/3 cup cold butter, sliced
4 teaspoons sugar
20 ounces cream cheese
1-1/2 cups sugar
2 egg yolks
2-1/2 tablespoons coconut liqueur
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 teaspoon coconut liqueur
toasted coconut flakes for garnish
Puree coconut and cream in a blender for 4 minutes; set aside to cool.
Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs. Press evenly into bottom of a buttered 10-in. springform pan. Bake in a 325ºF oven 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 325ºF 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 in a 325ºF oven for 10 minutes.
Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours. Sprinkle coconut flakes over top before serving.