Preparation / Directions:
Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan. Bake at 350 degrees for 8 minutes. Cool. 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.
Bake at 350 degrees for 1 hour. Cool on a wire rack. Place semisweet morsels in a zip lock plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake. Cover and chill 8 hours. Chill up to 5 days, if desired. Garnish, if desired, with toasted chopped almonds.