Ingredients
- 1-1/2 cups chocolate wafer cookie crumbs (28 - 30 cookies)
- 3 tbsp sugar
- 1/4 cup butter or margarine, melted
- 4 (8oz) pkgs cream cheese, softened
- 3 large eggs
- 1 cup sugar
- 1 (14oz) pkg flaked coconut
- 1 (11.5oz) pkg milk chocolate chips
- 1/2 cup slivered almonds, toasted
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- toasted chopped almonds, optional
Directions
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.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Almond Joy Cheesecake