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Almond Joy Cheesecake

1 1/2 cups graham cracker crumbs
1 1/2 cups flaked unsweetened coconut, toasted
1/2 cup sliced almonds, (2 oz) toasted
1/4 cup sugar
1/2 cup unsalted butter, melted

4 pkg cream cheese, (8 oz) softened
1 cup sugar
4 large eggs
1 cup flaked sweetened coconut, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted

1 cup chocolate chips
1 cup cream (heavy)
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Wrap outside of 9-inch diameter
springform pan with foil. Finely grind cracker crumbs, coconut,
almonds and sugar in processor. Add butter and process until moist
crumbs form. press mixture onto bottom and 1-inch up sides of pan.
bake crust until set and beginning to brown (about 12 minutes).
cool. Reduce oven temperature to 325 degrees.

Using electric mixture, beat cream cheese and sugar in large bowl
until smooth. Add eggs one at a time, beating just until blended
after each addition. Mix in coconut and extract. Fold in almonds.
transfer filling to crust. bake until cake is puffed and no longer
moves when pan is shaken (about 1 hour 15 minutes). cool completely
on rack.

Combine 1 cup chocolate chips, cream and vanilla in small saucepan.
stir over medium-low heat until smooth. Cool until glaze begins to
thicken but can still be poured (about 30 minutes). Pour glaze over
cooled cake. Spread evenly. Chill cake overnight. Run small knife
around sides of cake to loosen. Release pan sides.


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