1. Preheat oven to 350°F. Wrap a 9-inch springform pan with foil.
2. In a food processor, blend graham cracker crumbs, coconut flakes, and coconut oil until moist.
3. Press the mixture into the bottom of the pan and bake for 10 minutes. Let cool.
4. Lower oven to 325°F. Beat cream cheese until smooth, then add sugar and mix.
5. Incorporate flour, coconut cream, salt, and extracts. Add eggs one at a time, mixing well.
6. Fold in coconut flakes and pour filling over the crust.
7. Place the springform pan in a larger baking pan and fill with hot water halfway up the sides.
8. Bake for about 1 hour until set around edges. Turn off oven and leave cheesecake inside for 45 minutes.
9. Cool at room temperature for 1 hour, then chill for 6 hours or overnight.
10. Top with whipped cream and toasted coconut before serving.

PREP TIME & NUTRITION:
Prep Time: 45 minutes, Servings: 12, Calories: 450, Net Carbs: 30g, Fats: 35g, Protein: 6g