In a medium bowl, mix crumbs, flaked coconut and walnuts. Stir in butter until evenly moistened. Press mixture evenly against bottom and 1 1/2 inches up sides of a 9 x 3-inch springform pan. Chill.
Preheat oven to 375°. In a large mixer bowl at medium speed, beat cream cheese until fluffy. Gradually beat in sugar. Add eggs, one at a time, scraping bowl and beaters occasionally. Add extracts and salt. At low speed, beat in sour cream until blended. Pour into crust and smooth the top. Bake for 1 hour or until top is set and golden brown. Cool to room temperature, away from drafts. Remove outer rim of pan. Chill.
To serve, spoon topping onto center of cake top and surround with a ring of coconut if desired.
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