Ingredients
1
cup graham cracker crumbs
3/4
cup sliced almonds, toasted
1/2
cup sweetened shredded coconut, toasted
7
tbsp unsalted butter, melted
1/4
cup (packed) golden brown sugar
4
8-ounce packages cream cheese, room temperature
1
cup canned cream of coconut (such as Coco López)*
1
cup sweetened shredded coconut, toasted
8
ounces semisweet chocolate chips (about 1 1/3 cups)
3/4
cup sliced almonds, toasted
1/4
cup sweetened shredded coconut, toasted
Directions
1.
For crust: Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with
2.
2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
3.
For filling: Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight.
4.
For topping: Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)
5.
*Available in the liquor department of most supermarkets nationwide.
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