• Step 1: Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
• Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the prepared baking pan to form the crust.
• Step 3: In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar and flour, mixing until well combined.
• Step 4: Add the sour cream, eggs, and vanilla extract, and mix until the filling is smooth and creamy. Fold in the 1 cup of sweetened shredded coconut.
• Step 5: Pour the coconut cheesecake filling over the prepared crust and spread it evenly. Sprinkle additional shredded coconut on top.
• Step 6: Bake for 40-45 minutes, or until the center is almost set. Allow the bars to cool completely in the pan on a wire rack.
• Step 7: Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve chilled.