Delicious for the coconut lovers. Found this at Ralphs Grocery!

Crust:
3 cups sweetened flake coconut
5 Tablespoons butter

Combine butter and coconut. Press into bottom and 1 inch up the side of a 9-inch springform pan. Bake at 325 degrees for 10 minutes or until set. Cool.

Filling:

3 packages (8 oz) cream cheese, softened
¾ cup canned coconut milk
1 tsp coconut extract
1 cup sugar
4 eggs

Beat together cream cheese, sugar and coconut extract, adding 1 egg at a time, beating thoroughly. Pour filling into crust. Bake 325, 50-60 minutes or until center is almost set. Run a knife around the rim of the pan to loosen cheesecake. Cool to room temperature on a wire rack, then refrigerate. Garnish with toasted coconut.