I can't believe how great this 'cheese' cake is. The texture is perfect. Next time I will use a graham wafer crust instead of the vanilla wafers. They are a bit too sweet.
1 1/2 cups vegan vanilla cookie crumbs
1 cup toasted shredded coconut
1/4 cup earth balance margarine, melted
3 (8oz) containers vegan cream cheese
1 cup sugar
1/4 cup coconut milk
1 tbsp cornstarch
1 1/2 tsp coconut extract
1/2 tsp pure vanilla extract
Bring all ingredients to room temperature. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan. Place the crumbs and 1/4 cup of the coconut in the bottom of the pan, add the margarine, and mix with a fork to blend. Press crumb mixture into bottom and sides of pan and set aside.
In a food processor, combine the cream cheese, sugar, coconut milk, cornstarch, coconut extract, and vanilla and blend until smooth.
Pour the filling into the prepared crust and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes.
Remove cake from the oven and cool at room temperature for 1 hour, then refrigerate at least 4 hours before serving. When ready to serve, sprinkle the top with the remaining toasted coconut. Keep refrigerated.