Google "coconut cheesecake." Create a recipe based on a synthesis of those recipes you find most appealing. For instance, the recipes which look best to me use "Coco Lopez" (a kind of smooth, rich, sweetened cream of coconut used in mixing drinks) and flour.
Don't expect perfect results on the first try. Perfecting a recipe -- especially baking -- usually takes some tweaking.
The flour in my synthesized recipe would "balance" out the Coco Lopez so the cake will set while retaining an appropriately dense and moist texture.
More generally, a little flour can cover a multitude of sins in cheesecake while creating some of its owns. Most good cheesecake bakers either use very little or don't use it at all in their "basic" recipes. But when it comes to adding wet ingredients it's an adjustment which has to be made. And, again, you'll see that it's something most good cheesecake bakers do. The idea is to use as little as necessary.
Learning to balance flour is an important milestone on your road to becoming a professional cheesecake baker. Even with flour in the mix, you can still taste test raw better to see if it's right. And, of course, you absolutely should. You're probably going to need to adjust your sugar amounts by taste anyway.
Personally, I wouldn't use a "brownie" crust for an Almond Joy cheesecake. Brownies are not "Almond Joy." I'd make a cooke crust with crushed macaroons with chocolate wafers or chocolate graham crackers; mix almond meal with chocolate wafers; or, make some sort of almond crust (graham crackers and almond meal, perhaps) and get the chocolate into the cheesecake itself via chocolate chips or some other way. But that's me, not you. Just something to think about.
Dessicated coconut could play hob with your texture. Not necessarily a bad thing, Almond Joys have plenty of coconut texture, but it's gooey and not grainy -- a challenge in a cheesecake.
Personally, I try to avoid most extracts -- especially the artificial ones. They hit the palate too hard initially, and leave a not-that-pleasant aftertaste. Again, that's not a universal condemnation or a warning not to use -- just sayin' is all. Almond extract is an exception; there are lots of easy to find good ones. And plenty of good bakers are very high on high quality extracts from specific sources -- if we tried the good ones we'd probably like them too. Anyway, I'd lean away from coconut extract and towards something like Coco Lopez, or even "Coconut Snow" (another bar product made for Pina Coladas and San Juans -- this time a dry one designed to dissolve).
Good luck with this,