Preheat the oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake for 10 minutes and remove from the oven to cool.

In another large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Add the granulated sugar and vanilla extract into the cream cheese and mix until fully incorporated.

Stir in the sour cream and coconut milk until smooth.

Gradually add the eggs, mixing well after each addition. Be careful not to overmix.

Gently fold in the shredded coconut.

Pour the filling into the cooled crust and smooth the top with a spatula.

Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.

Once done, turn off the oven and leave the cheesecake inside for 1 hour to cool slowly. This will help prevent cracks.

Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.

For added coconut flavor, sprinkle some toasted coconut flakes on top before serving.

Serve with a dollop of whipped cream or a drizzle of coconut cream for extra indulgence.