Line 9” springform pan with aluminum foil. Mix crumbs, sugar and melted butter to the texture of wet sand. Press against sides and bottom of pan. Place in freezer.
In large mixing bowl, combine cream cheese and sugar and beat for 5 minutes or until light and fluffy.
Combine DBC beer, maple syrup, toasted coconut, cocoa powder and white chocolate liqueur and simmer for 4-5 minutes. Cool slightly.
Add eggs one at a time to cream cheese and sugar mixture, mixing well and scraping bowl after each egg. Continue mixing on medium high for 3-4 minutes.
Next, add vanilla and DBC mixture and stir just until combined.
Pour into frozen crust and bake at 325 for about an hour or until custard is set. Turn oven off and let the cheesecake rest inside for ½ hour.
Combine ingredients and cook on medium heat, stirring constantly until it reduces and coats the back of a spoon. Pour over cooled cheese cake and top with toasted coconut.