Almond Joy Cheesecake

Total Time: 2 hrs 10 mins Preparation Time: 40 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 1 cup graham cracker crumbs
• 3/4 cup sliced almonds, toasted
• 1/2 cup sweetened flaked coconut, toasted
• 7 tablespoons unsalted butter, melted
• 1/4 cup packed golden brown sugar
• 4 (8 ounce) packages cream cheese, room temperature
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 1 cup cream of coconut (such as coco lã³pez, available in the drink mixers area of most national grocery stores.)
• 1 cup sweetened flaked coconut, toasted
• 2 tablespoons all-purpose flour
• 4 large eggs
• 5 tablespoons whipping cream
• 5 tablespoons light corn syrup
• 8 ounces semi-sweet chocolate chips (about 1 1/3 cups)
• 3/4 cup sliced almonds, toasted
• 1/4 cup sweetened flaked coconut, toasted

Recipe

• 1 for crust: preheat oven to 350°f.
• 2 wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• 3 grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
• 4 add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
• 5 press crust mixture over bottom and 2 inches up sides of prepared pan.
• 6 bake until set, about 10 minutes.
• 7 lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
• 8 using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
• 9 beat in cream of coconut, shredded coconut and flour.
• 10 add eggs 1 at a time, beating until just combined.
• 11 pour filling into crust.
• 12 bake in a water bath until center is almost set, about 1 hour 15 minutes.
• 13 turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
• 14 transfer to a rack and cool for at least 30 minutes.
• 15 cover and chill overnight.
• 16 for topping: bring cream and corn syrup to simmer in medium saucepan.
• 17 remove from heat.
• 18 add chocolate chips; whisk until smooth.
• 19 cool to room temperature.
• 20 pour topping over cake.
• 21 sprinkle top with almonds and coconut.
• 22 chill until topping is set, about 2 hours.
• 23 (can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)