CRUST:
   1 1/2   c            Graham cracker crumbs
   1 1/2   c            Sweetened shredded coconut
                        Toasted
     1/4   c            Sugar
     1/2   c            Unsalted butter -- (1 stick)
                        Melted
                        FILLING:
   4       pk           Cream cheese -- (8 ounce)
                        Room
                        Temperature
     3/4   c            Sugar
   3       lg           Eggs
   1       lg           Egg yolk
  15       oz           Cream of coconut -- canned
   1       c            Whipping cream
   1       c            Sweetened shredded coconut
   2       lg           Fresh mangoes
                        Additional sugar --
                        Optional
  Pan-try and Prepare: 15-oz Can Cream of Coconut from
  Coco Lopez, available in the liquor department of most
  supermarkets Mangoes: halve, pit, peel, slice
  FOR CRUST: Wrap outside of 9-inch- diameter springform
  pan with 2 3/4-inch- high sides with foil. Mix graham
  cracker crumbs, coconut and sugar in medium bowl. Add
  butter and mix to blend. Press mixture into bottom and
  up sides of pre-pared pan. Chill while preparing
  filling.
  FOR FILLING:  Beat cream cheese and 3/4 cup sugar in
  large bowl until blended. Add eggs 1 at a time,
  beating after each addition. Beat in egg yolk. Add
  cream of coconut, whipping cream and shredded coconut;
  beat just until blended. Pour into crust.
  Meanwhile, preheat the OVEN to 325F. Bake cheesecake
  until puffed and golden, about 1 hour 25 minutes.
  Transfer to rack; cool completely. Refrigerate until
  well chilled (Can be made 1 day ahead. Cover and keep
  refrigerated.)
  Puree 1/4 of mango slices in blender until smooth.
  Transfer to small bowl. Sweeten to taste with sugar,
  if desired. Using small knife, cut around cheesecake
  to loosen. Remove pan sides. Arrange remaining mango
  slices decoratively over cheesecake. Serve with mango
  puree.
  Recipe By     : The Big Bowl Cafe, Chicago, IL