Almond Joy Cheesecake Recipe

In a bowl, blend cookie crumbs, 3 tbsp sugar and margarine. Press mixture into bottom fo 10-inch springform pan. Bake at 350 for 8 minutes. Cool. In a mixing bowl, beat cream cheese, eggs and 1 cup sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips, 1 / 2 cup almonds and vanilla. Pour into pan. Bake at 350 for 1 hour. Cool on a wire rack. Place semi-sweet chocolate chips in a zip-lock plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake. Garnish with toasted almonds. Refrigerate, covered, for at least 8 hours. If desired, refrigerate for up to 5 days.