For the crust

1. Preheat oven to 350°F/177°C.  Line the sides of a 9-inch springform pan with parchment paper.  Tightly wrap the outside of the pan (both sides and bottom) with aluminum foil.  Set aside.
2. In a medium mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, salt, and melted butter until evenly mixed.  Press crumb mixture evenly into the bottom of the prepared springform pan.  Bake crust for 8 minutes and then allow it to cool while preparing the filling.

For the coconut cheesecake filling

1. In a large mixing bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese, sugar, flour, and salt until smooth and creamy, about 2 minutes.  On medium-low speed beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.  Scrape down the mixing bowl between each addition.  Mix in the vanilla and coconut extracts.  Add in the coconut cream and mix until just combined.
2. Place prepared baking pan into a larger deep baking pan.  Pour the filling into the prepared crust.  Pour boiling water into the larger baking pan until it is halfway up the sides of the springform pan.
3. Bake for 55-70 minutes or until the edges are set and the center is almost set.  The center of the cheesecake will still slightly jiggle when you gently shake the pan.  Turn off the oven and prop open the oven door slightly.  Allow the cheesecake to sit in the cooling oven for 1 hour while the water bath cools down.
4. Carefully remove the large pan from the oven and the cheesecake from the water bath.  Allow the cheesecake to cool to room temperature in the springform pan.  Once completely cooled, place in the refrigerator for at least 4 hours or overnight.
5. Use a knife to loosen the chilled cheesecake from the sides of the pan and remove the rim of the springform pan.  Slice cheesecake into desired servings.  Wipe the knife clean between each slicing to get clean cuts.