Preheat your oven to 350F.

Mix graham cracker crumbs, sugar, and melted butter in a bowl until well blended. Press this mixture into a 9-inch pie pan and set it aside.

In another bowl, beat the cream cheese until smooth, about 3-4 minutes. Add the vanilla extract and sugar, then continue beating until fluffy. Add the eggs one at a time, mixing well after each addition. Pour in the milk and sour cream, and beat until everything is well combined and smooth.

Pour the cheesecake filling into the prepared crust, smoothing the top. Bake for around 90 minutes, until the top is lightly browned. Remove from the oven and let it cool completely. Then refrigerate for at least 4 hours.

For the frosting, beat the coconut cream and powdered sugar together until stiff peaks form. In another bowl, beat the cream cheese until smooth. Gently fold the whipped coconut cream into the cream cheese until combined. Spread this mixture over the cooled cheesecake, then sprinkle with toasted coconut flakes on top.