Coconut Rum Cheesecake

Crust:
1 1/4 cups finely crushed chocolate graham cracker crumbs
1/2 cup finely chopped cashews or almonds
1/2 cup flaked coconut, toasted
2 tablespoons light brown sugar
1/4 cup unsalted butter, melted

Filling:
4 (8 ounce) packages cream cheese, softened to room temperature
1 1/2 cups sugar
4 large eggs
1 cup Coco Lopez or other cream of coconut
2 tablespoons flour
1 teaspoon grated key lime zest
1/4 teaspoon salt
1/4 cup coconut rum
1 1/2 cups sweetened shredded coconut, toasted
Fresh mango or pineapple chunks

Heat oven to 350 degrees F. Lightly butter bottom and sides of a 10-inch springform pan. Wrap the outside of the pan with aluminum foil. Prepare the crust by mixing all ingredients in a medium bowl until well blended. Press the crumb mixture evenly and firmly over the pan bottom only. Bake 10 minutes, then cool on a wire rack.

Make the filling: With an electric mixer, beat the cream cheese in a large mixing bowl until light. Gradually blend in the sugar until smooth. On low speed, add the eggs, one at a time, blending after each, then add the salt, flour, cream of coconut, rum, and lime zest on low speed, mixing well.

Place an 8-inch square pan of hot water on the bottom shelf of the oven and heat for another five minutes. Pour filling into prepared crust and bake at 350 degrees F for 55 minutes to an hour or until edges are slightly puffed and golden and center is set. Cake will jiggle, but should not have a watery center. Remove from oven, cool 10 minutes on wire rack then refrigerate for at least 12 hours.

After cake has chilled thoroughly, you can cover with foil or plastic wrap for remainder of chilling. When ready to serve, run a sharp knife inside the pan rim to loosen cake and remove the side band. Sprinkle cooled cake with coconut and garnish with fresh mango or pineapple chunks if desired.