Coconut-fudge Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup graham cracker crumbs
• 3/4 cup sliced almonds, toasted
• 1/2 cup sweetened flaked coconut, toasted
• 1/4 cup golden brown sugar
• 4 (8 ounce) packages cream cheese, at room temp
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 1 cup cream of coconut (i like coco lopez)
• 1 cup sweetened flaked coconut, toasted
• 2 tablespoons all-purpose flour
• 4 large eggs
• 5 tablespoons whipping cream
• 5 tablespoons light corn syrup
• 1 1/3 cups semi-sweet chocolate chips
• 3/4 cup sliced sweetened flaked coconut, toasted

Recipe

• 1 preheat oven to 350 degrees.
• 2 wrap foil around outside of a 9-inch-diameter springform pan with 2 3/4 inch high sides.
• 3 blend all ingredients for the crust in processor until nuts are ground and crumbs stick together.
• 4 press crust mixture over bottom and 2 inch set, about 10 minutes.
• 5 cool.
• 6 in mixer, beat cream cheese, sugar and extract in large bowl to blend.
• 7 beat in cream of coconut, shredded coconut, and flour.
• 8 add eggs 1 at a time, beating until just combined.
• 9 pour filling into crust.
• 10 bake until top is brown and center is almost set for about 1 hour and 15 minutes.
• 11 transfer to rack and cool.
• 12 cover and chill overnight.
• 13 bring cream and syrup to a simmer in a medium saucepan.
• 14 remove from heat.
• 15 add chocolate chips; whisk until smooth.
• 16 cool to just lukewarm.
• 17 pour topping over cake.
• 18 sprinkle edge with almonds and coconut.
• 19 chill until topping is set for about 2 hours.