Ingredients
1-1/4 cups graham cracker crumbs1/3 cup sweetened shredded coconut1/3 cup finely chopped almonds1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1 tablespoon coconut extract3 large eggs, room temperature, lightly beaten1 cup sweetened shredded coconutGLAZE:1 cup semisweet chocolate chips3/4 cup heavy whipping cream1-1/2 teaspoons vanilla extractOptional: Toasted coconut flakes and chopped almonds
Preparation
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. 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°.
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 sides 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.
