Add Graham cracker crumbs to a medium bowl and mix with melted butter until fully combined. Press the mixture onto the bottom and sides of the spring form pan. Use a measuring cup to press the mixture, it makes the process very easy. Refrigerate for 20-30 minutes.
In a large bowl, using an electric hand mixer or stand mixer, mix together cream cheese, mascarpone cheese and sugar on medium-low speed until combined. Stop once to scrape the sides and bottom of the bowl. Do not mix on high speed or over-mix, as the mascarpone cheese can start to separate.
Add the coconut extract and desiccated coconut, mix just until combined.
In a chilled mixing bowl, add the cold heavy whipping cream and instant pudding mix. Whip on high speed until stiff peaks form. Manually, using a spatula, fold the whipped cream into the mascarpone cream cheese mixture. Make sure it all combined, mix on low speed for 1-2 minutes.
Spread the cheesecake filling evenly into the prepared springform pan.
Set the cheesecake in the refrigerator to chill and firm, 5-6 hours or better, overnight.
Add chocolate chips and corn syrup to a medium bowl.
Heat heavy cream in the microwave for 1 minute, until hot.
Pour hot heavy cream over the chocolate chips, let stand for 1 minute and using a spatula stir to combine. Stir well until all the chocolate is dissolved and the mixture is shiny and smooth. If needed microwave for 30 seconds to melt any remaining small lumps.
Let cool to room temperature, but not to harden.
Remove cheesecake from the springform pan, by first running a thin knife around the sides.
Pour chocolate ganache over the cheesecake and distribute evenly using a spatula.
Toasted Coconut Flakes:
Preheat oven to 325°F.
Spread coconut flakes on a baking sheet in a thin layer and bake in the preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes, so watch them closely.
After a few minutes stir the coconut to help ensure even color.