coconut fudge cheesecake

How To Make coconut fudge cheesecake

• 1

  Filling 4 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1/4 teaspoon almond extract 1 cup canned cream of coconut (such as Coco López) 1 cup sweetened shredded coconut, toasted 2 tablespoons all purpose flour 4 large eggs
• 2

  Topping 5 tablespoons whipping cream 5 tablespoons light corn syrup 8 ounces semisweet chocolate chips (about 1 1/3 cups) 3/4 cup sliced almonds, toasted 1/4 cup sweetened shredded coconut, toasted
• 3

  For crust: Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 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. 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. 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.)
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