Coconut Chocolate Almond Cheesecake
1-1/2 cups chocolate wafer cookie crumbs - about 30 cookies
3 tablespoons sugar
1/4 cup butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
3 large eggs
1 pkg. (14 oz.) coconut (see note)
1 pkg. (11.5 oz.) milk chocolate chips or kisses
1/2 cup slivered and toasted almonds
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
Stir together cookie crumbs, sugar and butter; press mixture into bottom of a 10-inch springform pan. Bake at 350ºF for 8 -10 minutes. Cool.
Beat cream cheese and sugar until fluffy and smooth. Add eggs, one at a time, blending well after each addition. Stir in coconut, milk chocolate chips, 1/2 cup almonds and vanilla. Pour over crust. Bake at 350ºF for 1 hour or until a toothpick inserted about 3/4-in. from the edge comes out clean. Center will be very soft. Turn off oven and leave door slightly ajar. Cool this way until it's room temperature. Refrigerate at least 5 hours. I recommend refrigerating overnight or a little longer to let all of the flavors blend together.
Note: Process coconut in blender or food processor to avoid long strings of coconut.