Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), and set the rack to the middle position.

Prepare the crust: Add the cookie crumbs, salt, sugar, and coconut into a food processor and blitz until fine crumb-like consistency. Place into a medium size bowl.

Melt the butter in a microwave then combine it with the graham cracker crumb mixture and stir to combine.

Press the crust mixture evenly into the bottom of a lightly greased 9-inch springform cheesecake pan using the back of a spoon.

Place into the oven and bake for 15 minutes, or until the crust has a light golden brown colour.

Remove the crust and allow it to cool on the side while you prepare the coconut cheesecake filling.

Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).

Bring 3 liters of water to a boil, this will be used for the bain-marie.

Add the coconut into the processor and pulse until fine in texture. Set aside.

In a large bowl, combine the cream cheese and the sugar and beat with a hand mixer on medium-low speed until light and creamy. Then add the eggs one at a time beating in between additions.

Make sure each egg has blended thoroughly into the mixture before adding the next egg and that the sides of the bowl are scraped.

Pour in the coconut milk and mix to combine, then add the vanilla, coconut, and salt and beat until well incorporated.

Cover the outer base of the springform cheesecake pan with aluminum foil to help avoid any leaks.

Pour filling into the springform cheesecake pan over the prebaked crust and give a tap to remove any air bubbles.

Place the pan into a large roasting pan, then carefully pour the hot water around the cake pan about 1/2 way high.

Bake the cheesecake for one and a half hours.

Once the cheesecake is baked, turn off the heat of the oven and leave the oven door ajar for 5 minutes. This will prevent the cheesecake from collapsing.

Close the oven door again and allow your cheesecake to sit in the oven for an additional 20 minutes.

Remove the cheesecake from the oven and allow it to cool down on a wire rack for 30 minutes.

Cover the whole cheesecake with aluminum foil and refrigerate for a minimum of 4 hours or overnight for best results.

It’s important to follow the cooling steps to ensure the cheesecake is properly set and that it will not break apart when removed from the springform pan.

Remove the coconut cheesecake from the refrigerator, it should be firm, then run a knife around the sides.

Unlatch the pan carefully lifting it over the top of the cheesecake.

Slice and Serve.

Enjoy!