Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (or see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Filling

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, cream of coconut, coconut extract and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake for 1 hour 25-30 minutes. The center should be set, but still jiggly.
8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
10. Remove the cheesecake from the oven. If you have time, let it cool to room temperature before refrigerating it to avoid having as much condensation form on top. Remove the water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Mousse

1. When cheesecake has chilled and is firm, make the mousse topping. Add heavy whipping cream, powdered sugar, cream of coconut and coconut extract to a large mixing bowl and whip on high speed until stiff peaks form. Set whipped cream aside.
2. In another bowl, beat cream cheese until smooth.
3. Gently fold whipped cream into cream cheese in two parts until well combined.
4. Remove cooled cheesecake from springform pan and place on a serving platter. Spread the mousse evenly on top of the cheesecake. The mousse will be a little softer at first, but firm up as it cools in the fridge. You can serve it immediately, or refrigerate it until the mousse is firm, 2-3 hours.
5. Sprinkle cheesecake with toasted coconut chips and store in refrigerator until ready to serve. Cheesecake is best served well covered or in a cake carrier. Best if eaten within 4-5 days.