Almond Joy Cheesecake

Recipe by ORBaker
READY IN: 2hrs 10mins




  • For crust: Preheat oven to 350°F.
  • Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  • Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
  • Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
  • Press crust mixture over bottom and 2 inches up sides of prepared pan.
  • Bake until set, about 10 minutes.
  • Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
  • Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
  • Beat in cream of coconut, shredded coconut and flour.
  • Add eggs 1 at a time, beating until just combined.
  • Pour filling into crust.
  • Bake in a water bath until center is almost set, about 1 hour 15 minutes.
  • Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
  • Transfer to a rack and cool for at least 30 minutes.
  • Cover and chill overnight.
  • For topping: Bring cream and corn syrup to simmer in medium saucepan.
  • Remove from heat.
  • Add chocolate chips; whisk until smooth.
  • Cool to room temperature.
  • Pour topping over cake.
  • Sprinkle top with almonds and coconut.
  • Chill until topping is set, about 2 hours.
  • (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)