Preheat oven to 325°F. Place large shallow pan of water in bottom of oven. Prepare 10 in. springform pan with vegetable cooking spray.

In small bowl, combine graham cracker crumbs, coconut, sugar and melted butter. Press into bottom of pan. Bake 8 minutes; cool completely.

Lower oven temperature to 250°F. In large bowl, beat cream cheese, sugar and cornstarch with electric mixer until light and fluffy. Add eggs, one at a time, scraping bowl often. Mix in coconut milk, lime juice and extract until mixture is smooth. Pour into cooled crust.

Bake 1-1/4 to 1-1/2 hours or until filling is set but still jiggles slightly in center when pan is gently shaken. Turn oven off and, with door closed, allow cheesecake to remain in oven for 1 hour. Remove from oven and cool on wire rack. Refrigerate 3-4 hours or overnight.

Just before serving, remove cheesecake from pan. Brush outside edge with jam. Press toasted coconut onto sides to coat. Peel mango and slice into thin strips. Arrange mango slices around top edge of cheesecake.

Makes about 16 servings.