with Coconut Ganache
10 ounces ginger cookies (Pepperidge Farms Gingerman-2 packs)
1/4 cup light brown sugar
6 tablespoons melted butter
Extra wide aluminum foil
9 inch springform pan
Large round cake pan or large roasting pan
2 cups white chocolate chips (12 ounce bag)
4- 8 ounce packages of cream cheese, room temp (32 ounces total)
1 cup white sugar
3 tablespoons all purpose flour
4 large eggs-room temp
2 teaspoons vanilla extract
2 teaspoons fresh lime zest
1/2 cup fresh lime juice (2-3 limes)
1 cup sweetened coconut
1.5 cups white chocolate chips
3/4 cup coconut milk room- temp
Pulse ginger cookies and brown sugar in a food processor until fine crumbs or crush very well in a ziplock bag. Drizzle in melted butter.
Line the bottom of the springform pan with parchment paper and press the cookie crumbs into the bottom of the pan. Place the springform pan in the roasting pan and place in a 350 degree oven for 10 minutes to set crust. Remove and let cool completely.
Fill a large pot with water and bring to a boil.
Melt the white chocolate chips on high in a microwave for 2 minutes. Stir with a spatula until smooth. Let cool.
Place the room-temp cream cheese in a large mixing bowl and beat with a hand held mixer until smooth and fluffy. About 3-4 minutes. Scrape the sides. Add the cooled white chocolate to the cream cheese and mix until incorporated. Add the sugar and flour and mix well. Mix in the eggs one at a time. Add the vanilla, lime zest and juice and mix.
Place the cooled springform pan on 2 sheets of the extra-wide aluminum and double wrap the aluminum up the sides to the top of the pan to prevent water from leaking in. Pour the batter into the pan and smooth out the top. Place the aluminum wrapped pan in the center of the roasting pan and carefully add boiling water so it's halfway up the springform pan. Adjust rack so the top of cheesecake is in the center of oven and bake at 350 degrees for 15 minutes, reduce temperature to 250 degrees and bake another 1 1/2 hours. Remove from oven and let sit in the water bath on stove top for 30 minutes. Remove from water bath and let cool completely. Chill overnight in the refrigerator.
Spread coconut out on a cookie sheet and toast at 350 degrees until lightly browned.
Heat the coconut milk and white chocolate in microwave for 2 1/2 minutes. Whisk with a plastic whisk until melted and smooth. Place in the ice bath and stir until ganache thickens some. Pour desired amount of the cooled ganache over the center of the cheesecake, smooth out to the edges and let some run over the sides. Sprinkle with toasted coconut. Keep refrigerated. Serve any left over ganache with sliced cheesecake.