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Ingredients
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Crust
Filling
Topping
Method
Preparation
Make the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
Prepare the Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sugar, mixing until combined. Add pandan extract and coconut milk, mixing until smooth. Add eggs one at a time, mixing thoroughly after each addition. Stir in toasted sesame seeds.
Combine and Bake
Pour the filling over the cooled crust. Bake in the preheated oven for 45-50 minutes or until the center is set but slightly jiggly. Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serving
Add Topping
Before serving, whip the coconut cream until fluffy. Spread it over the cheesecake and sprinkle with toasted sesame seeds. Slice and serve chilled.