Coconut-Sweet Potato Cheesecake

• 4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
• 1 cup waterwater
• 1/4 cup orange juiceorange-juice
• 3 tablespoons sugarsugar
• 3 tablespoons (packed) golden brown sugarsugar
• 2 teaspoons unsalted butterbutter
• 2 teaspoons fresh lemon juicelemon-juice
• 1 teaspoon (packed) finely grated orange peelorange
• 1 teaspoon (packed) finely grated lemon peellemon
• 1/2 teaspoon vanilla extractvanilla-extract
• 1/2 teaspoon ground cinnamoncinnamon
• 1/4 teaspoon saltsalt
• Pinch of ground nutmegnutmeg
• 1 large eggegg
• 2 tablespoons whipping creamcream
• Powdered sugarsugar
• 1 1/2 cups graham cracker crumbsgraham-cracker-crumbs
• 5 tablespoons unsalted butter, meltedbutter
• 2 1/2 8-ounce packages cream cheese, room temperature
• 3/4 cup whole-milk ricotta cheese
• 3/4 cup sugarsugar
• 4 large eggsegg
• 1 15-ounce can sweetened cream of coconut (such as Coco López)*
• 2 tablespoons fresh lemon juicelemon-juice
• 1 teaspoon (packed) finely grated lemon peellemon
• 1 teaspoon vanilla extractvanilla-extract
• 1 cup sweetened flaked coconutcoconut
• Additional sweetened flaked coconut, toastedcoconut

1. 01Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
2. 02Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
3. 03Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
4. 04Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
5. 05Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.

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