Coconut Fudge Cheesecake

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Steps

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Preheat oven to 350 degrees.

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Wrap foil around outside of a 9-inch-diameter springform pan with 2 3 / 4 inch high sides.

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Blend all ingredients for the crust in processor until nuts are ground and crumbs stick together.

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Press crust mixture over bottom and 2 inch set , about 10 minutes.

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Cool.

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In mixer , beat cream cheese , sugar and extract in large bowl to blend.

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Beat in cream of coconut , shredded coconut , and flour.

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Add eggs 1 at a time , beating until just combined.

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Pour filling into crust.

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Bake until top is brown and center is almost set for about 1 hour and 15 minutes.

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Transfer to rack and cool.

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Cover and chill overnight.

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Bring cream and syrup to a simmer in a medium saucepan.

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Remove from heat.

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Add chocolate chips.

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Whisk until smooth.

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Cool to just lukewarm.

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Pour topping over cake.

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Sprinkle edge with almonds and coconut.

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Chill until topping is set for about 2 hours.

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Ingredients

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graham cracker crumbs, sliced almonds, sweetened flaked coconut, golden brown sugar, cream cheese, sugar, almond extract, cream of coconut, all-purpose flour, eggs, whipping cream, light corn syrup, semi-sweet chocolate chips