The best ever cheesecake, rich, and so decadent.
1.5 cup Chocolate wafer cookie crumbs; 28-30 cookies crushed
2 tablespoons Sugar
0.25 cup Butter; melted
4 8-oz packages Cream cheese; softened
3 large Egg
1 cup Sugar
7 ounces coconut flake
6 ounces Milk chocolate chips
0.5 cup Almonds; slivered, toasted
1 teaspoon Vanilla
0.5 cup Semi-sweet chocolate chips
0.75 cup Almonds; toasted, chopped
Stir together first 3 ingredients to make crust. Press mixture into bottom of a 10-inch springform pan. Bake at 350 degrees for 8 minutes, cool.
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 degrees for one hour. Cool on a wire rack. Place semisweet chocolate chips in a zip-top plastic bag. Submerge bag in warm water until morsels melt. Snip a tiny hole in one corner of bag, drizzle chocolate over cheesecake. Garnish with chopped almonds.
Notes
You can use chocolate teddy grahams, or chocolate graham crackers for the crust. Or if you feel like taking apart oreo type cookies you could use them.
makes 8 Servings