Almod Joy Cheesecake

• Vegetarian

• Refrigerated

  • 2 Egg yolks, large
  • 3 Eggs, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/3 cup Confectioners' sugar
  • 1/4 cup Dutch chocolate, powder
  • 1 cup Granulated sugar
  • 6 oz Milk chocolate chips
  • 1/2 cup Semi sweet chocolate chip
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Almonds, toasted
  • 3/4 cup Almonds, toasted and chopped
  • 7 oz Coconut, sweetened flaked

• Bread & Baked Goods

  • 1 (7 ounce almond paste roll

• Dairy

  • 3 8-ounce cream cheese blocks
  • 3/4 cup Butter, unsalted

Found on ladybehindthecurtain.com

Ingredients

• 3/4 cup unsalted butter, softened
• 1-1/4 cups all-purpose flour
• 1/4 cup Dutch chocolate powder
• 1/3 cup confectioners’ sugar
• 2 large egg yolks
• 3 (8 ounce) cream cheese blocks, softened
• 1 (7 ounce) almond paste roll
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup granulated sugar
• 7 ounces sweetened flaked coconut
• 6 ounces milk chocolate chips
• 1/2 cup slivered almonds, toasted
• 1/2 cup semi sweet chocolate chip
• 3/4 cup almonds, toasted and chopped

Directions

• Preheat oven to 350 degrees.
• Blend all ingredients in a food processor until the ingredients form a ball.
• Place in a spring form pan.
• Using your fingers press dough evenly on the bottom and up the sides 1-inch.
• Prick the bottom with a fork and bake 8 minutes.
• Cream together the cream cheese and the almond paste.
• Add the eggs, vanilla and sugar; beat until fluffy.
• Stir in coconut, milk chocolate chips and 1/2 cup toasted almonds.
• Pour into pan with pre cooked crust.
• Bake 1 hour; cool on a wire rack for 1 hour.
• Place in the refrigerator to cool completely.
• Add topping once cheese cake is cooled.
• Place chocolate chips in a microwave save bowl and melt.
• Fit a small zip top plastic bag over a cup, pour the melted chocolate into the bag, and snip one corner off.
• Drizzle chocolate over cheesecake and garnish with toasted almonds.