Preheat the oven to 325°F.

Line a 13 by 9-inch baking pan with parchment paper leaving a 2-inch overhang at the long ends of the pan. Coat with vegetable oil spray.

In a large bowl, whisk the egg whites until foamy, then fold in the butter and salt. stir with a spatula until blended together.

Tip the mixture into the prepared pan and press evenly and firmly against the bottom. Prick the surface of the crust with a dinner fork.   

Place the pan in the oven and bake for 15 or 20 minutes until the edges are lightly toasted.

Transfer the baked crust to a wire rack and cool while preparing the filling.

Place the cream cheese in a large mixing bowl. Beat on medium speed for 1 minute to break it up, then add the sour cream and beat on high speed until combined and creamy, about 3-4 minutes.

Mix the sugar and cornstarch together in a small dish and add to the cream cheese mixture. Beat on medium speed for 1-2 minutes to combine well.  

Add the coconut cream and beat on high speed for 3-4 minutes, stopping the motor and scraping down the sides and bottom of the bowl several times.  

Reduce the speed to low, add the eggs and beat only until the eggs are combined and no streaks of yolk are visible. 

Use a wide spatula to fold in the shredded coconut until well combined.

Pour the mixture over the cooled coconut crust, spreading evenly and smoothing the top.

Transfer to the oven and bake for 35 to 40 minutes until the edges are set and the center is a little jiggly.  Remove from the oven and cool on a wire rack for 1 hour then place in the refrigerator for 4 hours or overnight to chill completely.

In a double-boiler, add 2 inches of water to the bottom saucepan and bring to a gentle simmer.  Set the upper portion of the pan over the lower portion, making sure that it does not touch the water. Add the cream and the chopped chocolate to the upper pan and allow to slowly melt together while stirring occasionally.

When the chocolate is almost completely melted, remove the pan from the heat and allow the chocolate to continue to melt. 

When the ganache has completely melted, pour it over the baked cheesecake, spreading smoothly.  

Sprinkle the toasted coconut over the ganache and allow to cool for 1 hour then place in the refrigerator to chill completely.  

When ready to cut into squares, slide a sharp knife between the cheesecake and pan. Using the parchment paper ends lift the entire cheesecake and place on a cutting board. Cut the cheesecake in squares and serve.