Name: Coconut Cheesecake with Mango Sauce
Yield: Makes 10 servings
Ingredients: 11 whole graham crackers (to yield about 1 1/3 cups crumbs); 4 tablespoons (1/2 stick) unsalted butter, melted; 1/3 cup sweetened flaked coconut; 1 teaspoon pure coconut extract; 1/8 teaspoon salt; 1 cup cream of coconut (such as Coco López brand); 1 envelope unflavored gelatin; 1/2 cup heavy cream, chilled; 16 ounces cream cheese, softened and cut into 1-inch chunks; 1 teaspoon pure coconut extract; 1 teaspoon pure vanilla extract; One 14-ounce bag frozen mango puree, thawed; 2 tablespoons confectioners' sugar; 1 tablespoon dark rum

Editor's note: The recipe and introductory text below are from by Lauren Chattman.

Here is a wonderful summer cheesecake, great after a Latin-themed barbecue. The bright and acidic Mango Sauce cuts the sweetness of the coconut and gives the cake some extra tropical flair. Be sure to stir up the cream of coconut before measuring it out, because it settles and separates in the can.

Recipe notes

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