To Make The Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the cookie crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3. For the macaroon crust layer, add the shredded coconut, sugar, vanilla extract and salt to a large bowl, stir to combine and set aside. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form. Fold about half of the egg whites into the coconut mixture, then add the remaining egg whites and fold together until well combined.
4. Spread the macaroon mixture evenly over the cookie crust. Bake for 15-20 minutes or until the macaroon layer is lightly browned around the edges. Remove the crust from the oven and set aside to cool.
5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). If the sides of your pan have gotten dirty and you don’t want that on the sides of your finished cheesecake, you can wipe the sides with a paper towel and then re-spray with non-stick spray. Set prepared pan aside.

To Make The Cheesecake Filling

1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Slowly add the sweetened condensed milk and mix until well combined and smooth. Scrape down the sides of the bowl as needed.
4. Add the sour cream, coconut extract and vanilla extract and mix on low speed until well combined.
5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the mixture evenly into two large bowls. I like to weigh the filling and then divide it evenly that way, but if you don’t have a food scale, you could measure it with cups.
7. To one bowl add the mango puree, mango flavor and mango extract and gently stir together until well combined. To the other bowl, add the key lime juice and gently stir together until well combined.
8. Pour the key lime filling onto the pre-baked crust and spread evenly. Add the mango filling on top of the key lime filling by drizzling it over and around on top of the key lime filling. Don’t just pour it all into one spot or it won’t create and more even layer.
9. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
10. Bake for 1 hour 15 minutes. The center should be set, but still jiggly. The outer 2-3 inches should be more set.
11. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
12. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
13. Remove the cheesecake from the oven and water bath wrapping and allow to cool to about room temperature. Refrigerate the cheesecake until firm, 5-6 hours or overnight. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate while you make the toppings.

To Make The Toppings

1. To make the pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
2. Add the sugar, cornstarch and milk to a large saucepan and whisk together until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and bubble.
3. Add a little bit of milk mixture to the egg yolks and whisk together, then add a little bit more and whisk together. Add the egg mixture to the milk mixture. This process is called tempering and ensures that you don’t scramble the egg yolks. Place the pan back on the heat and bring to a light boil over medium heat.
4. Allow to boil for about 1 minute, whisking continuously, until thickened.
5. Remove from heat and add butter, mango extract and mango flavor. Stir until smooth and combined, then add it to the top of the cheesecake and spread evenly. Place back in the fridge while you make the final topping.
6. To make the gelatin topping, add the water to a shallow dish. Sprinkle the granulated gelatin over the water so that it’s all touching water. Allow it to bloom for about 5 minutes.
7. Heat the gelatin in the microwave for 5-10 seconds, until melted. Stir in the sugar, then add the mango puree to the gelatin mixture and stir to combine.
8. Let the gelatin mixture sit for about 10 minutes to thicken slightly, then use a spoon to drizzle it over the top of the cream topping and then spread into an even layer.
9. Refrigerate cheesecake until the topping layers are cool and firm, about 2-3 hours, then serve. Store cheesecake in an airtight container or well-covered in the fridge. It should be good for up to 4-5 days.