Coconut Milk Cheesecakes

Shredded coconut, for garnish
Instructions:
Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a small bowl, mix together the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture into the bottom of each cupcake liner to form the crust.
In a separate bowl, beat the cream cheese, 1/2 cup of sugar, and coconut milk until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the cheesecake mixture over the crust in each cupcake liner, filling them almost to the top.
Bake for 20-25 minutes, or until the edges are set but the center still jiggles slightly.
Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours or until chilled.
Before serving, garnish with shredded coconut.