What you need:

First the crust:

2 cups graham-cracker crumbs

1 1/2 cups toasted desiccated or flaked coconut

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

Now the filling:

4 eggs

1 cup canned pumpkin puree no spices added

1/2 cup packed brown sugar

1 tsp cinnamon

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1/2 tsp each ground nutmeg, ginger and salt

2 8-oz pkg regular cream cheese, at room temperature

1/2 cup granulated sugar

1/2 cup whipping cream

1 tsp vanilla

Lets get cooking!

Crust Directions:

Preheat the oven to 325F.  Lightly butter sides and bottom of a 10-inch pan.  In a bowl, stir crumbs with 1 cup toasted coconut, 1/4 cup granulated sugar and butter until evenly moist.  Press over bottom and partway up sides of prepared pan.  Bake in center of oven until edges are golden, about 10 minutes.  Set it aside to cool, and keep the oven on.

Filling Directions:

Whisk the eggs in a large bowl.  Then whisk in pumpkin, brown sugar and seasonings.  Cut cheese into cubes and place in a large bowl.  Using an electric mixer, beat in granulated sugar.  Then beat in cream, vanilla and pumpkin mixture, scraping down side of bowl if needed, until well mixed.  Pour over warm crust.

Final Step:

Bake in center of 325F oven until filling is almost set when pan is juggled, around 50-60 minutes.  Place the pan on a rack to cool.  Immediately run a knife around the inside of the pan edge to loosen the crust and prevent cracking.  When cooled to room temperature, refrigerate until cold.  at least four hours.  Now you can remove from the pan.  Sprinkle it with the remaining 1/2 cup coconut.