Chocolate Chip Cheesecake II
2 cups vanilla wafer crumbs
1 cup flaked coconut, toasted
1/2 cup finely chopped walnuts
1/4 cup sugar
3 tablespoons baking cocoa
1/3 cup butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
4 teaspoons cornstarch
1/3 cup whipping cream
3 teaspoons vanilla extract
1-1/2 cups mini semisweet chocolate chips
3 sq. (1 oz. each) semisweet chocolate, melted
1 tablespoon butter, melted
1 cup confectioners' sugar
1/4 cup whipping cream
toasted coconut (optional)
maraschino cherries (optional)
In a bowl, combine the first five ingredients; stir in butter. Press onto the bottom and 1-inch up the sides of a 10-in. springform pan. Refrigerate for 15 minutes.
In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips. Pour into prepared crust.
Place pan on a baking sheet. Bake at 350ºF for 60-65 minutes or until the center is nearly set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheesecake top may crack, but topping will cover.)
For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight.
Remove sides of pan. Garnish the cheesecake with coconut, walnuts and cherries if desired. Refrigerate leftovers.