1-Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it and lining the base with parchment paper.

2-Crush the graham cracker crumbs and mix them with melted butter. Press this mixture evenly onto the base of the pan to form the crust. Chill in the fridge for 10 minutes.

3-Melt the 1-1/2 cups white baking chips gently in a double boiler or microwave until smooth, allowing it to cool slightly.

4-In a large bowl, beat 5 packages of 8 ounces each softened cream cheese and 1 cup sugar until fluffy. Gradually add 4 large eggs one at a time, mixing on low speed.

5-Blend in the melted white baking chips, 3/4 cup coconut milk, 2 teaspoons coconut extract, and 1 teaspoon vanilla extract to the cream cheese mixture.

6-Fold in half of the 3/4 cup sweetened shredded coconut gently to avoid overmixing the batter.

7-Pour the batter over the chilled crust, smoothing the top with a spatula. Place the pan in a water bath for even baking.

8-Bake in the preheated oven for 60-70 minutes until the center is just set and the top is dull. Let it cool at room temperature before refrigerating overnight.

9-Before serving, top with the remaining toasted shredded coconut for added crunch and flavor.