Black Bottom Coconut Cheesecake

Preheat oven to 350 degrees F. Wrap the outside of a 9 inch springform pan with aluminum foil.

For the crust, process the graham crackers in a food processor until crumbled. Melt the butter and add to the graham cracker crumbs. Press mixture onto the bottom and up the sides of the springform pan. Bake in oven for 10 minutes and then remove to a rack to cool.

Beat cream cheese and sugar in the large bowl of a mixer until well blended. Add eggs and egg whites one at a time, beating well after each addition. Add cream of coconut, 1 cup of shredded coconut, ricotta, coconut extract, and flour. Beat until well blended.

Pour filling into crust and bake until puffed and set in center, about 1 hour and 25 minutes. Transfer to a cooling rack and cool completely. Cut around pan sides to loosen cake. Cover and refrigerate overnight.

Remove pan sides. Toast remaining 1 cup of shredded coconut in a medium skillet over medium-high heat for a couple of minutes or until lightly browned. Decorate cheesecake with toasted coconut and whipped cream.