11 oz. vanilla wafers 6 oz. salted butter ½ cup sweetened coconut flakes 3 tbsp. white granulated sugar 1¼ cup heavy cream 24 oz. cream cheese ¼ cup canned coconut milk ½ cup white granulated sugar 3 tbsp. powdered sugar 3 tsp. coconut extract
Use a food processor to chop 11 oz. vanilla wafers (an entire box) into crumbs.
In a mixing bowl, combine vanilla wafer crumbs with 6 oz. butter, ½ cup sweetened coconut flakes, and 3 tbsp. white granulated sugar.
Line the bottom of a 9-inch springform cheesecake pan with parchment paper.
Pour the crumb mixture into the pan evenly.
Carefully spread the crumbs evenly up the sides of the pan with your fingers, leaving half of the crumbs on the bottom.
Press the crumbs halfway up the pan.
Use a bowl with a flat bottom to press the crumbs as tightly as you can to the bottom and sides. Set aside.
Use either a standing mixer or hand mixer and large mixing bowl to beat 1¼ cup heavy cream until lifting the beaters creates soft peaks.
Add 24 oz. softened cream cheese, ¼ cup canned coconut milk, ½ cup white granulated sugar, 3 tbsp. powdered sugar and 3 tsp. coconut extract. Beat until smooth.
Pour the coconut cheesecake mixture into the crust evenly. Cover with cellophane and refrigerate for at least 6-8 hours.
Once ready to serve, sprinkle edges with sweetened coconut flakes and edible flowers (optional).
Remove from pan, slice, and serve. Cheesecake will keep its stiff texture for about 30 minutes before softening, so serve immediately after removing from the refrigerator.