Coconut Chocolate Almond Cheesecake

Ingredients:
1.5 cup Chocolate wafer cookie crumbs; 28-30 cookies crushed
2 tablespoons Sugar
0.25 cup Butter; melted
4 8-oz packages Cream cheese; softened
3 large Egg
1 cup Sugar
7 ounces coconut flake
6 ounces Milk chocolate chips
0.5 cup Almonds; slivered, toasted
1 teaspoon Vanilla
0.5 cup Semi-sweet chocolate chips
0.75 cup Almonds; toasted, chopped

Instructions:


Stir together first 3 ingredients to make crust. Press mixture into bottom of a 10-inch springform pan. Bake at 350 degrees for 8 minutes, cool.

Beat cream cheese, eggs, and 1 cup sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips, 1/2 cup almonds, and vanilla. Pour into pan. Bake at 350 degrees for one hour. Cool on a wire rack. Place semisweet chocolate chips in a zip-top plastic bag. Submerge bag in warm water until morsels melt. Snip a tiny hole in one corner of bag, drizzle chocolate over cheesecake. Garnish with chopped almonds.