Almond Joy Cheesecake

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 cup Chocolate chips, semisweet
  • 1 1/4 cup Sugar
  • 1 1/2 Teas vanilla extract

• Nuts & Seeds

  • 1 1/2 cup Almond, toasted
  • 2 1/2 cups Coconut, sweetened flaked toasted
  • 1 Coconut and almond slivers, toasted

• Snacks

  • 3/4 cup Graham cracker crumbs
  • 3/4 cup Vanilla wafer crumbs

• Dairy

  • 1/2 cup Butter, unsalted
  • 32 oz Cream cheese
  • 3/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Coconut rum

Found on passthesushi.com

Description

Ingredients

• 3/4 cup graham cracker crumbs
• 3/4 cup vanilla wafer crumbs
• 1 1/2 cups sweetened flaked coconut, toasted
• 1/2 cup sliced almonds, toasted
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 32 oz cream cheese, room temperature
• 1 cup sugar
• 4 eggs
• 1 cup sweetened flaked coconut, toasted
• 1 tbs coconut rum
• 1 cup sliced almonds, toasted
• 1 cup semisweet chocolate chips
• 3/4 cup heavy cream
• 1 1/2 teas vanilla extract
• extra toasted coconut and almond slivers for topping

Directions

• Preheat the oven to 350 degrees F. Wrap a springform pan with aluminum foil to cover the bottom and, at least, half way up the sides; Set aside.
• Pulse the graham cracker crumbs, vanilla wafer crumbs, coconut and almonds in a food processor a few times to make sure everything has been chopped. Add the sugar and pulse a few more times to mix in. Drizzle in the butter with the processor running until everything is moist. Remove the blade carefully and with your fingers, mix just to get and remaining stubborn crumbs. Press the mixture into the bottom of the prepared pan using the bottom of a smooth glass or any clean kitchen tool that will help you press into an even layer, as well as a little up the sides. Bake for 12 minutes, until just fragrant and starting to turn golden brown. Cool on a wire rack while you prepare the filling.
• Reduce the oven temperature to 325 degrees F.
• Beat the cream cheese for 3 to 5 minutes in the bowl of your stand mixer until smooth. Scrape down the sides and add in the sugar, mixing to combine. Add in the eggs, one at a time, scraping down the sides as needed to ensure everything is mixed well. Add in the shredded coconut and rum. Lastly, mix in the almonds until just combined.
• Pour the filling into the cooled crust. It may fill past the sides of the crust, and that is ok. Place the pan on a baking sheet for easier access and bake for about 1 hour and 15 - 20 minutes. The top will be puffed, and the center will be just set, not jiggly. Allow to cool on wire rack.
• When the cheesecake has cooled, make the topping. Melt the chips, with the heavy cream and vanilla in a saucepan over medium-low heat. Using a rubber spatula stir gently. The key is not to whisk or add any air bubbles. When completely melted, remove from heat and allow to sit for 30 minutes. It should be thickened, so that it isnt runny, but still able to cover the surface of the cake without assistance. Pour the glaze over top and allow it to cover most of the surface. It should set quickly on top and not run.
• Cover and let the cheesecake rest in the fridge for about an hour before sprinkling toasted coconut and almond slivers over top. Cover and chill through, at least 6 hours.
• Run a sharp paring knife along the sides of the cake before releasing. Slice, and serve.