For the crust: – 1 & ½ cups graham cracker crumbs – ¼ cup flaked sweetened coconut – 5 tablespoons unsalted butter melted For the cheesecake filling: – 8 ounces cream cheese softened – ⅓ cup sour cream – 1 large egg – ⅓ cup granulated sugar – 2 tablespoons all-purpose flour – ½ teaspoon vanilla extract – ½ teaspoon coconut extract – ¼ cup flaked sweetened coconut – Whipped cream for garnish optional – Toasted coconut for garnish optional
Heat the oven to 325°F. For an 8x8 baking dish, use foil or parchment paper, lightly coat with cooking spray, and set aside.
Combine graham crackers, coconut, and melted butter in a large bowl to make the crust.
Press graham cracker crust into pan bottom. Bake until golden brown, 8 minutes. Remove from oven and set aside.
While the crust bakes, beat softened cream cheese in a large bowl with an electric mixer until smooth.
Mix in sour cream until smooth. Mix in the egg until incorporated. Add sugar, flour, vanilla, and coconut extract and beat until mixed, scraping down the sides as needed.
Mix in shredded coconut. Cover the crust with cheesecake batter and spread it evenly.
Bake 32-36 minutes. Cheesecake filling will be slightly jiggly in the centre. Cool on the counter to room temperature.
Refrigerate for 4–12 hours to solidify under plastic wrap. Serve plain or with whipped cream and toasted coconut flakes.