Preheat the oven to 350°F (175°C).
Line a 8 inch (20 cm) square pan with parchment paper.
Click the link above for the crust recipe.
In a bowl, beat the cream cheese with the sugar with an electric mixer for a few minutes until soft and creamy.
Add the salt, vanilla and almond extract, whipping cream and beat well.
Add the eggs and beat until incorporated. Make sure not to beat too much or the eggs might create little bubbles of air inside the batter which might make the top of your cheesecake crack when baking.
Fold in the the shredded coconut.
Pour the filling over the prepared crust. Level the top if necessary.
Bake in the lower part of the oven for 55 minutes or until the center is set and the top is golden.
Open the oven door slightly and let cool inside for about one hour.
Refrigerate for at least 3 hours or longer before cutting into squares.
I suggest to cut in 4x4 = 16 small squares. Or if you prefer larger serving size, you can always cut in 3x3 = 9 squares.
To decorate, melt the chocolate chip in a double boiler, or in the microwave.
Drizzle over the cheesecake bars and top with a little more shredded coconut if you like.
Let the chocolate set in the refrigerator for about 10 minutes before serving