1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
4 (8-ounce) packages cream cheese, softened
1-1/2 cups sugar
1 (15-ounce) can cream of coconut (NOT coconut milk)
1 teaspoon vanilla
1-1/2 cups toasted shredded coconut
Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted butter or margarine. Press into bottom of 10-inch springform pan. Bake for 10 minutes; cool on rack. Beat cream cheese until fluffy, gradually adding sugar. Beat in cream of coconut and vanilla. Beat in eggs, one at a time. Pour into pan and bake for about 1 hour, 20 minutes – just until set. Cool on rack and loosen sides. Refrigerate or freeze. Sprinkle with coconut before serving.