Cut a piece of parchment paper the size of the bottom of your 8-inch springform pan. Lightly spray paper and sides on the pan with a non-stick cooking spray.

Combine chocolate cookie crumbs, granulated sugar and softened butter. Should resemble wet sand.

Press into bottom and about ½-inch up the side of the prepared pan.

Place the pan in the freezer while preparing filling.

Beat cream cheese, corn starch, granulated sugar, coconut extract and coconut cream until fluffy. Add in eggs and beat on low, just until combined.

Pour into pan and place back in freezer while mixing chocolate layer.

In a microwave safe bowl, add chocolate and cream. Heat in 10- second increments, stirring between each until melted. Set aside and allow to cool.

Using hand held mixer, beat cream cheese until light and fluffy. Add sugar and beat again until fluffy.

Add cooled chocolate, extract and sour cream and mix until combined completely.

Add egg and egg yolk and mix on low just until combined.

Pour on top of the first layer in the cheesecake pan.

Put a piece of aluminum foil on top of the pan and seal edges.

Add one cup of water to the bottom of the Instant Pot. Place cheesecake pan on the trivet and lower into the pot.

Seal Instant Pot lid according to Instant Pot instructions and cook on high for 35 min. Let rest for 10 min. then manually release.

Spread the coconut on a baking sheet and toast in a 400° oven for about 10 min. or until browned.

Mix together the powdered sugar, half of the milk, vanilla extract and salt till light and fluffy. Add more of the milk as needed to make a piping consistency.

Using a #3 or similar small writing tip, make a lattice on cake by running lines vertically, then horizontally across cake. Using a #4-B open star tip (or similar) pipe an edge around the cake.

Sprinkle toasted coconut across top of the cheesecake.