Smoked Coconut Cheesecake

Ingredients

-3 (8-oz.) packages cream cheese
-1 cup ground chocolate wafer cookie crumbs
-4 tbsp. unsalted butter, melted
-3⁄4 cup sugar
-2 cups heavy cream, chilled
-1 tsp. kosher salt
-1 tsp. vanilla extract
-4 eggs
-1 egg yolk
-1⁄2 cup coconut milk
-1⁄2 cup confectioners' sugar
-2 oz. white chocolate, shaved

Directions

Place a Thai incense candle in a 3″-wide bowl; place within a larger bowl containing cheese. Light candle; cover bowl with foil. Smoke for 30 minutes. Uncover bowl; set aside.
Heat oven to 300°. Mix crumbs and butter in a bowl; press into bottom of a 9″ springform pan wrapped in foil. Bake until set, about 15 minutes; cool. Process cheese and sugar in a food processor until smooth. Add 1 cup cream, salt, vanilla, eggs, and yolk; process until smooth. Pour cream cheese custard over cooled crust; bake until cheesecake jiggles slightly in center, about 1 hour, 15 minutes. Cool, and chill for 4 hours.
Whisk remaining cream, coconut milk, and confectioners' sugar until stiff peaks form; spread over cake. Sprinkle with chocolate to garnish.