Ingredients: Crust,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 (1 stick) unsalted butter, melted,8 ounces 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,Glaze,1 cup semisweet chocolate chips,3/4 cup whipping cream,1 1/2 teaspoons vanilla extract
Instructions:
- For crust: Preheat oven to 350F. 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 food 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 325F.
- 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 moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
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