Almond Joy Cheesecake

Total Time: 25 hrs 15 mins Preparation Time: 24 hrs Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups sweetened flaked coconut, toasted
• 1/2 cup sliced almonds, toasted (about 2 ounces)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 4 (8 ounce) packages cream cheese, room temperature
• 1 cup sugar
• 4 large eggs
• 1 cup sweetened flaked coconut, toasted
• 1 tablespoon coconut extract
• 1 cup sliced almonds, toasted
• 1 cup semi-sweet chocolate chips
• 3/4 cup whipping cream
• 1 1/2 teaspoons vanilla extract

Recipe

• 1 for crust: preheat oven to 350°f.
• 2 wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. finely grind cracker crumbs, coconut, almonds and sugar in processor. add butter; process until moist crumbs form. press mixture onto bottom and 1 inch up sides of pan. bake crust until set and beginning to brown, about 12 minutes. cool. reduce oven temperature to 325°f.
• 3 for filling: using electric mixer, beat cream cheese and sugar in large bowl until smooth. add eggs 1 at a time, beating just until blended after each addition. mix in coconut and extract . fold in almonds. transfer filling to crust. bake until cake is puffed and no longer jiggles when pan is shaken, about 1 hour 15 minutes. cool completely on rack.
• 4 for glaze: combine 1 cup chocolate chips, cream and vanilla in small saucepan. stir over medium-low heat until smooth. cool until glaze begins to thicken but can still be poured, about 30 minutes. pour glaze over cooled cake; spread evenly. chill cake overnight.
• 5 run small knife around sides of cake to loosen. release pan sides.