Mounds Coconut Chocolate Cheesecake
1/4 cup melted butter
1 teaspoon vanilla extract
3 cups sweetened coconut flakes
4 sq. (1 oz. each) unsweetened baking chocolate; broken in pieces
4 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
3/4 cup sweetened coconut flakes, toasted
1 tablespoon vanilla extract
1 tablespoon butter
1 sq. (1 oz.) unsweetened baking chocolate
2 tablespoons water
1/2 teaspoon vanilla extract
1 cup powdered sugar
Coconut Crust: Heat oven to 375ºF. Combine crust ingredients; press onto bottom and up sides of 9-inch springform pan. Bake 6-10 minutes or until lightly browned. Cool.
Filling: Heat oven to 350º. Melt baking chocolate according to package directions. In large bowl, combine cream cheese and sugar, beating until well blended. Add eggs and melted chocolate; blend just until combined. Stir in toasted coconut and vanilla; pour over crust. Bake 35-40 minutes or until 3-inch diameter wet spot remains in center. Remove from oven; loosen sides of pan. Cool completely. Cover; refrigerate until cold.
Chocolate Glaze: Place 1 tablespoon butter, 1 bar (1 oz.) unsweetened baking chocolate, unwrapped, and water in small microwave-safe bowl; microwave at high power 1 minute or until mixture is melted and smooth when stirred. Add 1/2 teaspoon vanilla extract and 1 cup powdered sugar, beating with whisk until smooth. Spread over top of chilled cheesecake.
Refrigerate 15 minutes or until set. Serve cold. Store covered in refrigerator.