Crust:
1-cup graham
cracker crumbs
¾ cup sliced
almond, toasted
½ cup
sweetened shredded coconut, toasted
7 tablespoons
unsalted butter, melted
¼ cup
(packed) golden brown sugar)
Filling:
4 8-ounce
packages cream cheese, room temperature
¾ cup sugar
¼ teaspoon
almond extract
1 cup canned
cream of coconut (such as Coco Lopez)
1 cup sweetened
shredded coconut, toasted
2 tablespoons
all purpose flour
4 large eggs
Topping:
5 tablespoons
whipping cream
5 tablespoons
light corn syrup
8 ounces
semisweet chocolate chips (about 1 ½ cups)
¾ cup sliced
almonds, toasted
¼ cup
sweetened shredded coconut, toasted
FOR
CRUST: Preheat oven to 350
degrees. Wrap foil around outside of
9-inch-diameter springform pan with 2 ¾-inch-high sides. Blend all ingredients
in processor until nuts are finely ground and crumbs stick together. Press
crust mixture over the bottom and two inches up the 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 and 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 two days ahead, cover and refrigerate )