Preheat oven to 325 degrees.
In a food processor pulse toasted coconut chips until finely chopped.
In a medium bowl, combine coconut, graham crackers, vanilla extract and melted butter.
Mix together with a fork until incorporated.
Press 1/4 cup crumbs into the bottom of each tin.
In the bowl of a stand mixer fitted with paddle attachment beat cream cheese and sugar until smooth and creamy, about 2 minutes.
Add eggs and egg yolk, one at a time with the mixer running, scraping down the sides of the bowl after each addition.
Stir in flour, salt, vanilla bean seeds and vanilla extract until smooth and just combined.
Pour filling into crusts, smooth tops and bake at 325 degrees for 20-25 minutes until centers have set.
Cool to room temperature in cheesecake pan. Continue to chill in refrigerator for an hour.
Once cooled remove from pan and place on serving platter.
For the chocolate ganache: Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until melted and smooth, stirring often.
Top each cheesecake with melted chocolate and sprinkle with toasted coconut chips if desired.