Instructions: Crust: Combine crubs and butter. Mix well. Press onto bottom and 1" up sides of 9-inch springform pan. Wrap outside of pan with heavy duty foil. (Pan should be greased before pressing in crust.) Bake at 350 degrees for 8 minutes. Cool.

Filling: Melt chocolate until smooth. Set aside. Beat cheese and sugar until smooth. Beat in flour and eggs one at a time. Add cream and extracts. Stir in coconut. Pour filling into crust. Drizzle melted chocolate over filling. Swirl chocolate and coconut batter together making a decorative pattern. Place cake in a large baking pan. Add enough hot water to the pan to come 1 inch up sides of cake pan. Bake at 325 degrees for 1 hour and 15 minutes. Remove from water. Cool.

Remove from pan. Refrigerate over night. Decorate with additional coconut.

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