Coconut Cheesecake

Preheat the oven to 325°F (163°C).
In a bowl, mix together the crushed vanilla wafers, melted butter, sugar, and shredded coconut.
Press the mixture into a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool completely.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Stir in the coconut milk, shredded coconut, vanilla extract, and lemon juice.
Pour the filling over the cooled crust.
Step 3: Bake the Cheesecake
Bake the cheesecake for 50-55 minutes, or until the center is slightly jiggly.
Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours (or overnight) for the best texture.
Step 4: Add the Toppings
Once the cheesecake is fully chilled, dust the top with powdered sugar for an elegant finish.
Decorate with coconut truffles and sprinkle extra shredded coconut on top.
Serving and Storage Tips