Peanut Butter Coconut Cheesecake

Description
Chef Aviva's Famous peanut butter coconut cheesecake has been recognized as the best peanut butter recipe in New York!

See Also
 * www.avivaskitchen.com

Crust

 * 1¼ cups crushed, finely, coconut cookies
 * 6 tbsp melted butter
 * ½ tbsp sugar

Filling

 * 16 oz cream cheese, room temperature
 * 1 cup sugar
 * 1 cup natural peanut butter
 * 1 cup coconut milk, refrigerated for at least an hour
 * 1 tbsp real vanilla extract
 * 3 eggs
 * toasted coconut, optional, for garnish
 * whipped cream, optional, for garnish

Directions

 * 1) Preheat oven to 350°F.
 * 2) Wrap heavy duty aluminum foil on the outside of a 9 inch spring form pan.
 * 3) Set aside.
 * 4) For the cookie crust: melt the butter and mix with the sugar and crushed coconut cookies.
 * 5) Push the mixture in to the bottom of the spring form pan and slightly up the sides.
 * 6) Bake for 10 minutes.
 * 7) Allow to cool slightly while making the filling.

Filling

 * 1) On low speed, mix the cream cheese for about 30 seconds.
 * 2) Add the peanut butter, coconut milk and sugar and mix for another 30 seconds to 1 minute.
 * 3) Do not over mix.
 * 4) You just want the ingredients incorporated and smooth.
 * 5) Next add the eggs and vanilla and mix again for about 30 seconds to 1 minute until the mixture is smooth and eggs are incorporated.
 * 6) Make sure that you scrape the bottom of the bowl and remix a little if there is still cream cheese that has not incorporated fully into the mixture.
 * 7) Pour the filling in to the pre-baked crust and set in a water bath in the oven.
 * 8) Cook for about 50-60 minutes, or until the edges have just set and the middle is still slightly wobbly.
 * 9) The cheesecake will fully set as it cools and overnight in the refrigerator.
 * 10) Let the cheesecake cool completely on a wire rack, about an hour.
 * 11) Carefully run a small knife around the outside of the cake before covering with saran wrap and refrigerating (this helps to ensure that there won't be cracks as it chills).
 * 12) Chill overnight.
 * 13) Or at least 8-10 hours.
 * 14) When removing the cheesecake from the spring form pan, it is helpful to sometimes heat the bottom over the stove top to loosen the crust from the pan.
 * 15) Top with toasted coconut and a some whipped cream and enjoy!.