Coconut Cheesecake with Passion Fruit Glaze

Ingredients

• 0.3 cup butter unsalted diced ()
• 32 ounce cream cheese fat-free reduced-fat (do not use or )
• 15 ounce cream of coconut canned (such as Coco López)
• 5 large eggs 
• 0.3 teaspoon gelatin powder unflavored
• 8  graham crackers whole
• 1 cup mangos diced pitted peeled
• 1 cup pineapple diced cored peeled
• 0.1 teaspoon salt 
• 8.3 inch star fruit diced
• 0.7 cup sugar 
• 3 tablespoons sugar divided
• 2 cups coconut sweetened flaked
• 0.3 teaspoon vanilla extract 
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• sieve
• spatula
• measuring cup

Directions

1. Preheat oven to 350°F. Blend all ingredients in processor until finely ground and sticking together, 1 to 2 minutes. Press crumb mixture onto bottom and 2 1/2 inches up sides of 9-inch-diameter spring form pan with 2 3/4- to 3-inch-high sides.
2. Bake crust until golden, 14 to 15 minutes. Cool crust on rack. Increase oven temperature to 425°F.
3. Blend cream cheese in processor until smooth, scraping sides and bottom of bowl.
4. Add sugar. Using on/off turns, process to blend, scraping sides and bottom.
5. Add cream of coconut, vanilla, and salt; blend 20 seconds, stopping to scrape sides.
6. Add eggs 1 at a time; process to blend after each addition.
7. Pour filling into crust.
8. Bake cheesecake 10 minutes. Reduce oven temperature to 250°F.
9. Bake untilcenter is softly set, about 1 hour 35 minutes longer. Turn off oven. Keeping door closed, cool cake in oven 1 hour. Refrigerate cake, uncovered, at least 12 hours or overnight.
10. Place 2 teaspoons water in small cup; sprinkle gelatin over.
11. Let stand until gelatin softens, about 10 minutes.
12. Place small strainer over 2-cup measuring cup. Reserve 1 passion fruit for compote.
13. Cut remaining passion fruits in half, 1 at a time, and spoon fruit (including seeds) into strainer. Using flexible rubber spatula, press until 1/2 cup pulp (fruit and juices) is released into cup. Reserve a few seeds from strainer for garnish.
14. Pour 1/2 cup passion fruit pulp into small saucepan.
15. Mix in 2 tablespoons plus 2 teaspoons sugar. Stir over low heat until sugar dissolves and bubbles form at edge of pan.
16. Add gelatin mixture and stir 1 minute to dissolve. Cool 10 minutes; pour into center of cheesecake. Rotate and tilt cake until glaze is spread evenly over top.
17. Sprinkle reserved seeds over glaze. Chill cake to set glaze, at least 1 hour. DO AHEAD: can be made 1 day ahead. Cover and keep chilled.
18. Combine diced mango, pineapple, star fruit, and remaining 1 tablespoon sugar in medium bowl.
19. Mix in fruit (including seeds) from 1 reserved passion fruit. Chill compote until ready to use, up to 2 hours.
20. Cut around pan sides to release cake.
21. Remove pan sides.
22. Cut cheesecake into wedges.
23. Serve with compote.