COCONUT CREAM CHEESECAKE CUPCAKES

COCONUT CREAM CHEESECAKE CUPCAKES FOR THE GRAHAM CRUMB BASE ¾ cup graham wafer crumbs, or chocolate cookie crumbs 1 1/2 tbsp toasted coconut 2½ tbsp melted butter 1 tbsp sugar FOR THE CHEESECAKE BATTER 1 cup cream cheese, one 8 oz block ⅓ cup sugar ½ tsp pure vanilla extract ½ tsp pure coconut extract 1/4 cup coconut milk 1 egg 2 tbsp whipping cream 3 tbsp toasted coconut FOR THE COCONUT WHIPPED CREAM (TO GARNISH) 3/4 cup whipping cream 1/4 tsp coconut extract, or vanilla extract 1 1/2 Tbsp icing sugar, powdered sugar First toast about 1/2 cup of dried coconut (see note) FOR THE GRAHAM CRUMB BASE Preheat oven to 300 degrees F. Mix together the crumbs, 1 1/2 tbsp toasted coconut, butter and sugar. Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each. FOR THE CHEESECAKE BATTER Beat the cream cheese, sugar and vanilla & coconut extracts until smooth. Beat in the egg until smooth. Finally blend in the coconut milk and whipping cream Fold in the 3 tbsp toasted coconut Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake. Remove from the oven and cool completely. FOR THE COCONUT WHIPPED CREAM Whip together the whipping cream, coconut extract and icing sugar until firm peaks form. Use the cream to garnish the tops of the mini cheesecakes and sprinkle on the remaining toasted coconut. Notes To toast the coconut, preheat oven to 325 degrees F and sprinkle the coconut evenly in the bottom of a 8 or 9 inch baking pan. Bake for about 5 minutes or until lightly golden brown. Give the coconut a toss at least once to make sure that it browns evenly. Watch it closely. Dried coconut does still contain coconut oil and it can burn quickly once it's toasted.