• Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper, including up the sides. Set aside.

Crust

• To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.
• Press the crust into the bottom of the lined springform pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan. Set aside.

Filling

• In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on low speed until smooth and creamy.
• Add the sugar. Continue to beat until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
• Add the coconut cream and extracts. Mix until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
• Add the eggs, one at a time, until fully incorporated, scraping the sides and bottom of the bowl after each addition.
• Pour the filling onto the crust. Carefully place the springform pan into a deep roasting pan and place both in the oven.
• Pour hot water into the roasting pan, 3-4 inches deep, or about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
• Bake until the top of the cheesecake turns golden, about 65-70 minutes. Remove from oven and let it cool in the springform pan on a wire rack. When cool, refrigerate the cheesecake for at least 4 hours, up to overnight.
• Top the chilled cheesecake with whipped cream and toasted coconut flakes. Serve.