Preheat oven to 325°F (163°C). Prepare springform pan by spraying bottom, placing a parchment circle, and spraying again.

Combine dry ingredients in a bowl: flour, coconut cream pudding, salt, and baking soda. Set aside.

In stand mixer, cream butter, sugar, white chocolate powder, vanilla, and coconut emulsion together until light in texture, about 3 minutes.

Add eggs one at a time, scraping bowl after each addition.

On low speed, alternate adding dry ingredients and sour cream. Scrape bowl and mix until just combined.

Fold in chopped white chocolate.

Pour cake batter into prepared springform pan. Smooth top. Sprinkle shredded white coconut on top of cake batter and gently press it into the batter.

Bake at 325°F (163°C) for 45-50 minutes, or until a toothpick comes out with only small crumbs. At about 35 minutes, place a piece of tin foil on top of the pan to keep the coconut from over-toasting. Remove from oven and cool on rack while heating the oven to 450° F (232° C). Do not remove cake from pan.

While cake is baking, prepare cheesecake batter. Place heavy cream in microwave for 20-30 seconds. Pour warm cream over measured white chocolate and stir until smooth. Heat mixture for 15 seconds if not melted completely. Set aside to cool. It will resemble a paste.

Place cream cheese in a large bowl. With hand mixer on low speed, cream the cream cheese, sugar and flour together. Add room temperature white chocolate ganache and mix on low until smooth.

On low speed, blend in eggs, one at a time. Scrape bowl well between each addition. Add coconut emulsion and coconut milk cream. Mix on low speed just until combined. Scrape bowl and mix again until no streaks remain.

While cake is cooling slightly, sprinkle with ½ cup toasted coconut and ¼ cup toffee chips. Pour prepared cheesecake batter on top of the toasted coconut and toffee. Smooth top with spatula.

Bake at 450° F (232° C) for 5 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes. Turn off oven, but leave cheesecake in oven for another 40 minutes with the oven door closed.

Remove from oven and allow to cool at room temperature. Run a knife between the cheesecake and the side of the pan to release and prevent cracking as cheesecake shrinks. Cool completely at room temperature. Chill in refrigerator for at least 2 hours before adding Toasted Coconut Cream Cheese Frosting to the top and sides of the cheesecake.

Cream butter and cream cheese together until smooth in texture, 3 minutes.

Add powdered sugar, coconut emulsion, and a pinch of salt. Pulse until powdered sugar is incorporated, then mix on high speed until fluffy and lighter in color, about 5 minutes. Fold in toasted coconut.

Spread a generous portion of Toasted Coconut Cream Cheese Frosting on top of the cheesecake. Spread a thin layer on the sides of the cheesecake. Then immediately press toasted coconut into frosting on the sides of the cheesecake.

In a circular pattern, drizzle caramel sauce on top of the cheesecake (not on sides). Sprinkle shredded white coconut on top of the cheesecake and along the top edge of the cheesecake. Sprinkle mini white chocolate chips and toffee chips on top of the cheesecake. Serve with whipped cream and a generous drizzle of caramel sauce.

Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.