Coconut-Chocolate-Almond Cheesecake

Categories: Pie- cheesecake- tarts

Ingredients

• 1 1/2 cups chocolate wafer cookie crumbs (28 to 30 cookies)
• 3 Tbsp. sugar
• 1/4 cup butter or margarine, melted
• 4 (8oz.) pkg. cream cheese, softened
• 3 large eggs
• 1 cup sugar
• 1 (14oz.) pkg. flaked coconut
• 1 (11.5 oz.) pkg. milk chocolate morsels
• 1/2 cup slivered almonds, toasted
• 1 tsp. vanilla extract
• 1/2 cup semisweet chocolate morsels
• Garnish: toasted chopped almonds

Directions

1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
2. Bake at 350 degrees for 8 minutes. Cool.
3. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut, milk chocolate morsels, 1/2 cup almonds and vanilla. Pour into pan.
4. Bake at 350 degrees for 1 hour. Cool on a wired rack.
5. Place semisweet morsels in a zip-top plastic bag; seal. Submerge bag in warm water until morsels melt. Snip in tiny hole in 1 corner of bag; drizzle chocolate over cheesecake.
6. Cover and chill 8 hours. Chill up to 5 days, if desired. Garnish, if desired.

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