Coconut Ricotta Cheesecake Recipe from Italy

Ingredients

• 1 3/4 cups flaked coconut
• 1 tbsp butter, softened
• 2 cups ricotta cheese
• 8 oz (227 g) package cream cheese, softened
• 1/4 tsp coconut extract or vanilla
• 1 cup sugar
• 2 tbsp all-purpose flour
• 1/8 tsp salt
• 3 eggs
• 1/4 cup milk
• 8 oz (227 g) carton dairy sour cream
• 1 tbsp sugar