Preheat oven to 350 degrees F. Place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.
Combine the graham cracker, macadamia nuts, 3/4 cup sweetened coconut flakes and 3 tbsp sugar in a food processor and pulse until it becomes a fine crumb. Drizzle in the melted butter and vanilla extract, then pulse until moistened. Press into the bottom and slightly up the sides of a 10" springform pan. Bake for 5 minutes, then set aside.
In the bowl of your stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add the greek yogurt, sugar, vanilla and coconut extract and beat until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between. Pour into the spring form pan. Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
Meanwhile spread 1 cup of shredded coconut on a parchment lined baking sheet and bake at 350 degrees for 6 to 7 minutes, stirring halfway through, until it reaches a beautiful golden brown. Remove from oven and let cool.
Just before serving beat the heavy whipping cream until soft peaks form. Add the powdered sugar and beat till combined.
Run a knife along the edges of the cheesecake to loosen from the spring form pan. Gently unlock it and clean up any rough edges before topping with the whip cream, fresh fruit and toasted coconut. Enjoy!
I like to keep the spring form pan around the cheesecake whenever I'm not serving it, this will help protect it, and makes it easy to cover while in the fridge.