Preheat the oven to the 350'. Grease an 8" or 9" springform pan.

Toss all the crust ingredients together in a bowl. Spread into the bottom of the springform pan. Gently press into place going up the side about 1/2".

Bake for about 10 minutes. Remove from the oven and place onto a piece of plastic wrap. This will shrink and tighten around the pan. Wrap again with foil.

Make the filling:

In a glass measuring cup, melt the chocolate chips with the whipping cream in the microwave. Set aside.

Beat the cream cheese and sugar until smooth. Add the cocoa and beat slowly until combined. Add the eggs and beat slowly just until blended. Stir in the chocolate mixture and the vanilla. Beat until just blended.

Pour into the pan over the crust. Place pan into a larger pan and fill with water to halfway up the side of the cake pan. Bake for 45 minutes to 60 minutes until the edges are firm and the center is almost set.

After baking, remove the pan from the water bath. Let sit at room temperature for an hour. Place in the refrigerator to cool thoroughly.

Make the Decorator's Whipping Cream as per the recipe. Add 1/2 teaspoon coconut extract. Chill for 30 minutes before using.

When the cake is chilled, pipe a border of Decorator's Whipping Cream around the top edge. Heat the ganache until just pourable. Pour onto the cheesecake and guide it to the piped border.

Pipe a border along the lower edge. Sprinkle toasted coconut onto the borders.

And, that is how you make a Kosher Chocolate Coconut Cheesecake with Nanaimo Crust!