Coconut-Fudge Cheesecake

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• CRUST

• 1  cup graham cracker crumbs
• 3⁄4 cup  sliced almonds, toasted
• 1⁄2 cup sweetened flaked coconut, toasted
• 1⁄4 cup golden brown sugar

• FILLING

• 4 (8 ounce) packages cream cheese, at room temp
• 3⁄4 cup sugar
• 1⁄4 teaspoon  almond extract
• 1  cup cream of coconut (I Like Coco Lopez)
• 1  cup sweetened flaked coconut, toasted
• 2  tablespoons all-purpose flour
• 4  large eggs

• TOPPING

• 5  tablespoons  whipping cream
• 5  tablespoons light corn syrup
• 1 1⁄3 cups  semi-sweet chocolate chips
• 3⁄4 cup  sliced sweetened flaked coconut, toasted

Directions

1. Preheat oven to 350 degrees.
2. Wrap foil around outside of a 9-inch-diameter springform pan with 2 3/4 inch high sides.
3. Blend all ingredients for the crust in processor until nuts are ground and crumbs stick together.
4. Press crust mixture over bottom and 2 inch set, about 10 minutes.
5. Cool.
6. In mixer, beat cream cheese, sugar and extract in large bowl to blend.
7. Beat in cream of coconut, shredded coconut, and flour.
8. Add eggs 1 at a time, beating until just combined.
9. Pour filling into crust.
10. Bake until top is brown and center is almost set for about 1 hour and 15 minutes.
11. Transfer to rack and cool.
12. Cover and chill overnight.
13. Bring cream and syrup to a simmer in a medium saucepan.
14. Remove from heat.
15. Add chocolate chips; whisk until smooth.
16. Cool to just lukewarm.
17. Pour topping over cake.
18. Sprinkle edge with almonds and coconut.
19. Chill until topping is set for about 2 hours.