• for the crust: 
• Preheat the oven to 350°F.
• If you are worried that your 10-inch springform pan may not be completely watertight, place a layer of aluminum foil on the outside of the pan bottom and up the sides. Set aside.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar and shredded coconut. Stir to combine.
• Add the melted butter, and mix together until well blended.
• Pour the graham cracker mixture into the springform pan, and using your hands, press into the pan and up the sides.
• Bake crust at 350°F for 10-12 minutes, or until light golden brown.
• Remove from oven and allow to cool.
• for the filling: 
• Preheat the oven to 325°F.
• Place the cream cheese in a large bowl, and beat with a rubber spatula until smooth. You can also use a stand mixer with the paddle attachment on, or a hand mixer.
• Add the granulated sugar, cornstarch, vanilla bean paste (or extract, if using) and salt. Beat until smooth and combined.
• Slowly add the beaten eggs to the bowl, adding about a tablespoon or so at a time and mixing well between each addition.
• Add the coconut milk and extract, if using, and beat until combined.
• Place the springform pan with the cooled coconut crust into a large roasting pan.
• Pour the cheesecake filling into the springform pan.
• Place the roasting pan on the center rack of the oven, and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
• Bake the cheesecake at 325°F for 60-70 minutes, or until the filling is set and only slightly jiggly in the center.
• Carefully remove the roasting pan from the oven, and remove the springform pan.
• Allow the cheesecake to cool to room temperature, then refrigerate overnight, or at least 8 hours before removing from the springform pan.
• for the toasted coconut: 
• You can toast the coconut in the oven or in a skillet!
• If toasting in the oven, preheat the oven to 350°F.
• Spread the coconut in an even layer on a baking sheet, and toast for 5-7 minutes, or until light golden brown.
• If toasting in a skillet, place the coconut in an even layer in the skillet and place over medium heat.
• Using a spatula, gently move the coconut around in the pan every so often, allowing it to get golden brown.
• Remove from the heat and cool completely before using.

for the coconut whipped cream:

• In the bowl of a stand mixer, combine the heavy whipping cream and confectioners’ sugar.
• Using the whisk attachment, mix on high for 1-2 minutes, or until soft peaks have formed.
• Add the coconut milk and coconut extract, if using, and beat for about a minute longer, or until stiff peaks have formed.
• Spread a thick layer of whipped cream on top of the cheesecake, and top with the toasted coconut flakes.
• Return the cheesecake to the fridge, and allow to chill for at least 3 hours before slicing and serving.