1. Preheat oven to 175°C (350°F). Combine graham crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.

2. Beat cream cheese until smooth. Add vanilla extract and sugar. Mix until creamy.

3. Add eggs one at a time, mixing gently after each.

4. Add coconut milk and sour cream. Mix until combined and silky.

5. Pour the filling into the cooled crust.

6. Place the springform pan into a larger pan and pour hot water around it to create a water bath.

7. Bake at 160°C (325°F) for 50–60 minutes until center is just set.

8. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

9. Remove from the oven and let cool completely at room temperature.

10. In a bowl, whisk 115 g cream cheese, icing sugar, and coconut cream until smooth.

11. Spread or swirl coconut cream topping over the cheesecake.

12. Refrigerate overnight, garnish with toasted coconut flakes, and serve chilled.