CHOCOLATE COCONUT ALMOND CHEESECAKE
1 1/4 cups graham cracker crumbs
1/3 cup flaked coconut
1/3 cup finely chopped almonds
1/3 cup butter, melted
3 (8 oz.) packages cream cheese, softened
3/4 cup sugar
1 tablespoon coconut extract
3 eggs, lightly beaten
1 cup flaked coconut
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 1/2 teaspoons vanilla extract
toasted shaved coconut
chopped almonds, optional
Preheat oven to 350 degrees. Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325 degrees. In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally. Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.
Note: To toast coconut, spread in a 15x10x1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until golden brown, stirring frequently.