LSMoreno
01-11-2007, 02:00 PM
COCONUT CHOCOLATE ALMOND CHEESECAKE
1 1/2 cups chocolate wafer cookie crumbs 28 to 30
3 tablespoons sugar
1/4 cup butter melted
4 8 ounce packages cream cheese softened
3 large eggs
1 cup sugar
1 14 ounce package flaked coconut
1 11.5 ounce package milk chocolate morsels
1/2 cup slivered almonds toasted
1 teaspoon vanilla
1/2 cup semisweet chocolate morsels
Sliced almonds
Stir together first three ingredients. Press into the bottom of a 10-inch spring-form pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese, eggs and 1 cup sugar at medium speed with a mixer until fluffy. Stir in coconut, milk chocolate morsels, 1/2 cup slivered almonds and vanilla. Pour into pan. Bake at 350 degrees for 1 hour, cool. Place semisweet chocolate morsels in a zip-top plastic bag. Seal bag. Submerge bag in warm water till morsels melt. Snip a tiny hole in one corner of bag. Drizzle chocolate over cheesecake. Sprinkle slices of almonds over cheesecake. Cover and chill 8 hours. Chill up to 5 days if desired
1 1/2 cups chocolate wafer cookie crumbs 28 to 30
3 tablespoons sugar
1/4 cup butter melted
4 8 ounce packages cream cheese softened
3 large eggs
1 cup sugar
1 14 ounce package flaked coconut
1 11.5 ounce package milk chocolate morsels
1/2 cup slivered almonds toasted
1 teaspoon vanilla
1/2 cup semisweet chocolate morsels
Sliced almonds
Stir together first three ingredients. Press into the bottom of a 10-inch spring-form pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese, eggs and 1 cup sugar at medium speed with a mixer until fluffy. Stir in coconut, milk chocolate morsels, 1/2 cup slivered almonds and vanilla. Pour into pan. Bake at 350 degrees for 1 hour, cool. Place semisweet chocolate morsels in a zip-top plastic bag. Seal bag. Submerge bag in warm water till morsels melt. Snip a tiny hole in one corner of bag. Drizzle chocolate over cheesecake. Sprinkle slices of almonds over cheesecake. Cover and chill 8 hours. Chill up to 5 days if desired