I made this recipe up with some inspiration from Japanese cheesecakes.
1 1/2 cups sugar cookie crumbs
5 tablespoons melted butter
2 – 8 oz packages of cream cheese, room temperature
1/2 cup sugar
3 eggs, room temperature plus whites from two eggs
1/2 cup coconut milk
1 tablespoon cornstarch
1 tsp vanilla
1/4 teaspoon sea salt
1 cup bittersweet chocolate chopped finely
Preheat oven to 350 degrees and line the outside of a 9 inch springform pan with aluminum foil so butter does not drip out.
In a medium bowl, add the cookie crumbs and melted butter. Mix well until the crumbs are completely moistened. Transfer the crumb mixture to the prepared pan and press evenly along the bottom and halfway up the sides of the pan. Bake for 12-14 minutes until the crust is set and slightly toasted. Let sit on a wire rack to cool slightly while preparing the filling.
Reduce the oven temperature to 325 degrees.
In the bowl of a stand mixer, beat the cream cheese until smooth. Mix in the eggs one at a time until incorporated, scraping down the sides of the bowl as necessary.
Mix in the sugar, coconut milk, cornstarch, vanilla, and salt. Mix well, about an additional minute.
In a separate bowl, whisk egg whites until firm peaks form. Fold cream cheese mixture into whipped egg whites until combined.
Pour the batter into the prepared crust and bake at 325 degrees for 60-75 minutes, depending on your oven. The center will still be jiggly but should not be liquid. Turn the oven off and keep the cheesecake in the oven with the door closed for another hour. Open oven and sprinkle chocolate over the top and let melt slowly. Smooth over top when melted and let sit for another hour so it does not crack. Let cook on rack and then chill in refrigerator.