Coconut - Chocolate Almond Cheesecake

Course : Cheesecakes
Serves: 12
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Ingredients:

1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons sugar
1/4 cup butter or margarine -- melted
32 ounces cream cheese -- softened
3 large eggs
1 cup sugar
14 ounces flaked coconut
11 1/2 ounces milk chocolate chips
1/2 cup slivered almonds -- toasted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup Garnish: toasted chopped almonds
 

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.

 

Nutritional Information:

257 Calories (kcal); 12g Total Fat; (40% calories from fat); 4g Protein; 36g Carbohydrate; 57mg Cholesterol; 136mg Sodium


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