Source: Big Bowl Cafe, Chicago, Illinois

Crust
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened shredded coconut, toasted
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

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 butter and mix to blend. Press mixture into bottom and up sides of prepared pan. Chill while preparing filling.

Filling
32 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
3 large eggs
1 large egg yolk
1 (15 ounce) can cream of coconut
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes, peeled, halved,
    pitted and sliced

Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust.

Meanwhile, preheat oven to 325 degrees F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.)

Pur? 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake.

Serve with mango puree.