1. Heat oven to 350°F. Prepare COCOA COCONUT CRUST. Remove wrappers from candy bars. Cut 6 bars into halves; set aside. Chop remaining candy bars and set aside.
2. Beat cream cheese, sugar and coconut extract until thoroughly blended. Add eggs, beating thoroughly. Stir in chopped candy pieces. Pour into prepared crust.
3. Bake cheesecake in water bath 55 to 60 minutes or until center is set. Remove from water bath to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours or until thoroughly chilled.
4. Prepare SATINY GLAZE. Spread over top of chilled cheesecake. Before glaze sets, sprinkle coconut over surface. Garnish with dollops of whipped cream and reserved candy bar halves. Refrigerate leftover cheesecake. Makes 12 servings.
COCOA COCONUT CRUST: Heat oven to 350°F. Stir together 1/4 cup (1/2 stick) melted butter or margarine, 1 teaspoon vanilla extract and 1/4 cup HERSHEY'S Cocoa in large bowl. Add 3 cups MOUNDS Sweetened Coconut Flakes, stirring until well coated. Press mixture onto bottom of 9-inch springform pan. Bake 10 to 12 minutes or until edges begin to appear dry. Cool.
SATINY GLAZE: Combine 2 tablespoon light corn syrup and 2 tablespoons water in small saucepan. Heat over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips until melted. Cool slightly, stirring frequently, until smooth and thickened.