Coconut Cheesecake

Crust:
1/4 c butter
16 oreos

Filling:
3 pkg cream cheese, softened (8 oz each)
2/3 c sugar
3 eggs
1 tsp vanilla
1/2 tsp coconut extract
1/2 tsp rum extract
2/3 small can Coco Lopez
3 Tbsp rum
2 handfuls toasted coconut (approx 3/4 cup)

Topping:
3 squares white chocolate
2 tsp shortening
toasted coconut

Crush Oreos in food processor. Combine with butter and press onto bottom of 9- or 10-inch springform pan. (I usually put parchment on the pan first, but I don't know if it makes a difference.)
Combine all filling ingredients in mixer. Mix well.
Pour onto crust. Bake at 400 degrees for 10 minutes, then reduce to 200 degrees and bake for 1 hour and 15 minutes. Turn off oven and let sit for 30 minutes. Refrigerate overnight.

Melt white chocolate and shortening in microwave. Toast coconut in oven. Spread melted chocolate over the top and sprinkle coconut over the top. Refrigerate until serving time.