Crust:
1 1/2C graham cracker crumbs
1 1/2C toasted sweetened flaked coconut ground
1/2C toasted ground almonds
1/4C sugar
1/2C (1 stick) melted unsalted butter
Mix all ingredients in a bowl. Wrap the outside of a 9" springform pan with aluminum foil so that when you put the pan in the water bath later the moisture can not get to the inside, then butter the inside of the pan. Put the contents of the mixing bowl into the pan, and with the bottom of a cup measurer press down the crust, and press down the edges, about 2" up the pan. Bake till golden, about 15 minutes at 325F. Cool.
Filling:
4 8oz packages of cream cheese, room temperature
1C sugar
4 large eggs
1C sweetened flaked coconut, toasted
1T coconut extract
1C toasted sliced almonds, ground (can leave chunky, optional)
4oz bittersweet chocolate chunks
1/2C heavy cream
1/4t salt
1t vanilla extract
In a mixing bowl paddle the cream cheese till smooth, add the sugar, then the eggs one at a time till smooth. Add the cream, extracts and salt, again till smooth. Then stir in the coconut, almonds and chocolate. Pour the batter over the cooled crust. Put the pan into a casserole dish with 1/2" of water in it. Cover this whole thing with foil, making sure the water moisture will get to the pan. This will make the cheesecake smoother, since it is a custard, it will have a silkier texture. Bake at 325F for about 1 hour and 30 minutes, it may need longer. You want the center to move a little when shaking the pan, you don't want it jiggling. Cool. Now make the glaze.
Glaze:
In a small saucepan put
1C semi sweet chocolate chips
3/4C heavy cream
1 1/2t vanilla extract
Stir on low heat till melted. Cool for about 20 minutes. Then pour over the pan. Let the whole cake chill overnight in the pan. Take it out of the pan the next day, loosen the edges with a large offset spatula. Enjoy.
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