"My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma..."
INGREDIENTS
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1-1/4 cups graham cracker crumbs
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1/3 cup flaked coconut
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1/3 cup finely chopped almonds
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1/3 cup butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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1 tablespoon coconut extract
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3 eggs, lightly beaten
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1 cup flaked coconut
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GLAZE:
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1 cup (6 ounces) semisweet chocolate chips
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3/4 cup heavy whipping cream
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1-1/2 teaspoons McCormick® Pure Vanilla Extract
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Toasted shaved coconut and chopped almonds, optional