Puree coconut and cream in a blender for 4
minutes; set aside to cool.
Cut butter into flour and 4 tsp. sugar until
mixture resembles small crumbs.
Press evenly into bottom of a buttered 10"
Bake in a 325 degree oven for 25 minutes, or
until golden brown.
Cream together cream cheese and 1 1/2 cups
Stir in cooled coconut puree.
Slowly stir in eggs and yolks.
Stir in 2 1/2 Tbls. liqueur, lemon juice, and
Pour into prepared crust.
Bake in a 325 degree oven until sides of cake
are dry and center is set, about 1 hour.
Allow cheesecake to cool for 30 minutes.
Beat together sour cream, cream of coconut, and
1/2 tsp. liqueur; spread over cheesecake.
Bake in a 325 degree oven for 10 minutes.
Allow cheesecake to cool for 30 minutes, then
refrigerate for at least 4 hours.
Sprinkle coconut flakes over top before serving.