Cheesecake with Toasted Coconut Crust Sliced Mango and Strawberry Rhubarb Sauce

Ingredients

• Coconut Crust & Filling
• 1/2 cup shredded sweetened coconut, toasted
• 1/2 cup pulverized graham crackers
• 1/4 cup dark brown sugar
• 1/2 teaspoon ground allspice
• 1/8 teaspoon kosher salt
• 1/3 cup unsalted butter, melted
• 4 bars cream cheese (8 ounces each), room temperature and softened
• 1 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 1 1/2 tablespoons vanilla bean paste
• 5 large eggs, at room temperature
• Strawberry-Rhubarb Sauce
• 3 stalks rhubarb, peeled and cut into ½-inch pieces (about 2 cups)
• 3-inch piece of fresh ginger, peeled
• 1/2 cup granulated sugar
• 2 teaspoons vanilla bean paste
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 16 strawberries, hulled, washed, and cut into chunks (2 cups)
• 2 mangoes, for topping

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