Puree coconut with hot cream in blender until finely shredded, about 4 minutes. Cool while preparing crust.

For crust: Preheat oven to 325 f. Butter bottom of 10-inch springform pan. Blend flour, butter and sugar until mixture begins to gather together. Press evenly into bottom of prepared pan. Bake until golden brown, about 25 minutes. Set on rack while preparing filling. Retain oven at 325 F.

For filling: Using electric mixer on low speed, beat cream cheese with sugar until blended. Mix in cooled coconut mixture. Blend in eggs and yolks one at a time. Mix in 2 1/2 tablespoons liqueur, lemon juice, vanilla and almond extract. Pour into prepared crust. Return to oven and bake until sides of cake are dry and center no longer moves when shaken, about 1 hour. Let cake cool on rack until depression forms in center, about 35 minutes.

Pre-heat oven to 325 F. Mix sour cream, cream of coconut and remaining 1/2 teaspoon coconut liqueur. Spread atop cake. Bake 10 minutes to set topping. Cool completely on rack. Refrigerate until cake is well chilled, about 4 hours. Cover tightly and refrigerate 1 day to mellow flavors. (Can be prepared 3 days ahead.) Spread coconut flakes in 1-inch band around rim.