Preheat oven to 325 F and grease a 9 inch springform pan then wrap the outside with foil

mix graham crumbs shredded coconut melted butter sugar and salt until evenly moistened then press into the bottom and slightly up the sides

bake until set and lightly golden then cool on a rack.

Reduce oven to 300 F

beat cream cheese and sugar on low until smooth then mix in flour

blend in coconut milk coconut cream sour cream vanilla coconut extract and optional zest until just combined

add eggs one at a time mixing on low only until incorporated then fold in toasted coconut

pour batter over crust and smooth the top

place pan in a roasting pan and add hot water halfway up the sides then bake until edges are set and the center still slightly jiggles

turn off oven crack the door and rest cheesecake in the oven then remove and cool to room temperature

chill covered until fully cold and set.

Whip cream powdered sugar and vanilla to medium peaks

spread or pipe onto chilled cheesecake

garnish with toasted coconut and optional white chocolate shavings then slice with a warm clean knife.