Coconut Almond Cheesecake

Ingredients

• 8 servings pie crust dough 
• 1.5 cups graham cracker crumbs 
• 1.5 cups coconut sweetened flaked toasted
• 1.5 cups coconut sweetened flaked toasted
• 2 ounces almonds toasted sliced
• 0.3 cup sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 8 ounces cream cheese room temperature
• 1 cup sugar 
• 4 large eggs 
• 1 cup coconut sweetened flaked toasted
• 1 cup coconut sweetened flaked toasted
• 1 tablespoon coconut extract 
• 1 cup almonds toasted sliced
• 8 servings glaze 
• 1 cup semi chocolate chips 
• 0.8 cup whipping cream 
• 1.5 teaspoons vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• hand mixer
• aluminum foil
• springform pan

Directions

1. For crust: Preheat oven to 350F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil.
2. Finely grind cracker crumbs, coconut, almonds and sugar in food processor.
3. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan.
4. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325F.
5. For filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
6. Add eggs 1 at a time, beating just until blended after each addition.
7. Mix in coconut and extract . Fold in almonds.
8. Transfer filling to crust.
9. Bake until cake is puffed and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
10. Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes.
11. Pour glaze over cooled cake; spread evenly. Chill cake overnight.
12. Run small knife around sides of cake to loosen. Release pan sides.