Kotwal Singh, Regional Executive Chef, Hard Rock Cafe Micronesia
1 1/2 cups graham cracker crumbs
1 1/2 cups sweetened shredded coconut toasted
1/4 cup sugar
1/2 cup unsalted butter, melted
1 8 oz package cream cheese, room temperature
3/4 cup sugar
1 egg yolk
12 ozs cream of coconut, canned (Coco Lopez brand is recommended)
1 cup whipping cream
1 cup sweetened shredded coconut
2 large fresh mangoes
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.
Preheat oven to 325F. Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs one 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. Bake cheesecake until puffed and golden, about 1 hour 30 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 3 days ahead. Cover and keep refrigerated.)
Puree 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.
Yield: 10 Servings