Melt butter in medium sauce pan. Add sugar, coconut and flour combining well over medium heat. Continue to cook until has light/medium brown color-stirring frequently. Press mixture firmly onto bottom of 9” spring-form pan. Allow to cool.
Beat cream cheese until fluffy. Add eggs and flour-beating at high speed until smooth. Gradually beat in cream of coconut. STIR in ¾ cup toasted coconut (or more if desired). Pour over crust.
Bake at 400°F for about 20 minutes, then sprinkle the choc chips over the top. (if using the choc shavings, you may want to mix in the shavings before pouring into the spring-form pan.) Continue to bake about 50 minutes more or until cheesecake springs back when lightly touched. It will be a little soft in the center.
Cool on wire rack, then refrigerate until firm. Garnish with whipped cream, chocolate and coconut.