In a food processor, blitz the coconut cookies into a crumb. Add to a bowl and then pour in melted butter. Mix to combine.
Press the cookie crumbs into a prepared 9X9 inch spring pan. Using the bottom of a cup, press the crumbs down and about 1 inch up the side of the pan. Place into the fridge for 15 minutes.
In a bowl add in the cream cheese, coconut extract, and sugar. Using a handheld or stand mixture, mix until smooth.
Add in the heavy cream and using a whisk attachment, whisk until the the mixture thickens. About 3 minutes.
Add in toasted coconut and fold into the cheesecake mixture.
Pour cheesecake batter into the prepared spring pan and top with additional toasted coconut.
Place cheesecake in fridge for at least 4 hours or for best results overnight.
