Preheat oven to 350 degrees and line the outside of a 9 inch springform pan with aluminum foil (to catch any dripping butter).

In a medium bowl, add the graham cracker crumbs, coconut, 2 tbsp sugar and melted butter. Mix well until the crumbs are completely moistened. Transfer the crumb mixture to the prepared pan and press evenly along the bottom and halfway up the sides of the pan. Bake for 12-14 minutes until the crust is set and slightly toasted. Let sit on a wire rack to cool slightly while preparing the filling.

Reduce the oven temperature to 325 degrees.

In the bowl of a stand mixer, beat the cream cheese until smooth. Mix in the eggs one at a time until incorporated, scraping down the sides of the bowl as necessary.

Mix in the sugar, cream of coconut, cornstarch, vanilla, coconut extract and salt. Mix well, about an additional minute.

Pour the batter into the prepared crust and bake at 325 degrees for 60-75 minutes, depending on your oven. Mine took exactly 1 hour. The center will still be jiggly (think jello jigglers) but should not be liquid. Turn the oven off and keep the cheesecake in the oven with the door CLOSED for 1.5 hours. Then crack the oven door and let it cool in the oven with the door cracked for another hour and then remove from the oven and cool to room temperature on a wire rack. Once the cheesecake is room temperature, let it chill in the refrigerator overnight.

To make the topping, add the gelatin and water to a small sauce pan and stir to combine. Heat the gelatin over medium-low heat until the gelatin is dissolved. Remove from heat and cool while preparing the whipped cream - DO NOT LET IT SET.**

In a large bowl, use a handheld mixer to whip the heavy cream and powdered sugar together until soft peeks form. Mix in the gelatin and whip until firm peaks form. Evenly spread the whipped cream over the top of the cheesecake and top with the toasted coconut for garnish. Refrigerate until ready to serve.