Follow the steps in order for the best result.
Begin by combining the almond shortbread cookie crumbs, sugar, and melted butter in a bowl. Mix thoroughly until well combined. Press this mixture firmly into the bottom of a 10-inch springform pan to create the crust.
Pre-bake the crust in a preheated oven at 350°F (175°C) for approximately 8 minutes. Remove from the oven and allow the crust to cool completely.
In a large mixing bowl, beat the softened cream cheese, eggs, and 1 cup of sugar together at medium speed using an electric mixer until the mixture is light and fluffy. Gently fold in the 14-ounce package of sweetened flaked coconut and vanilla extract until evenly distributed.
Pour the cream cheese mixture carefully over the cooled crust in the springform pan, spreading it evenly.
Bake the cheesecake in the preheated oven at 350°F (175°C) for 1 hour, or until the center is just set. Once baked, turn off the oven and let the cheesecake cool completely on a wire rack.
After it has cooled, cover the cheesecake and chill in the refrigerator for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set properly.
Once chilled, carefully release the sides of the springform pan. Transfer the cheesecake to a serving platter or cake stand.
Evenly spread the fresh orange curd over the top of the cheesecake, creating a smooth and vibrant layer.
If desired, sprinkle the toasted coconut around the outer edge of the cheesecake for added texture and visual appeal. You may also garnish the top of the cake with decorative pastry strips or other desired decorations.