Ingredients

Instructions

  1. For crust: Preheat oven to 350°F.
  2. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
  3. Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
  4. Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
  5. Press crust mixture over bottom and 2 inches up sides of prepared pan.
  6. Bake until set, about 10 minutes.
  7. Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
  8. Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
  9. Beat in cream of coconut, shredded coconut and flour.
  10. Add eggs 1 at a time, beating until just combined.
  11. Pour filling into crust.
  12. Bake in a water bath until center is almost set, about 1 hour 15 minutes.
  13. Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
  14. Transfer to a rack and cool for at least 30 minutes.
  15. Cover and chill overnight.
  16. For topping: Bring cream and corn syrup to simmer in medium saucepan.
  17. Remove from heat.
  18. Add chocolate chips; whisk until smooth.
  19. Cool to room temperature.
  20. Pour topping over cake.
  21. Sprinkle top with almonds and coconut.
  22. Chill until topping is set, about 2 hours.
  23. (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)