ALMOND JOY CHEESECAKE

Steps:

• For crust: Preheat oven to 350°F.
• Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
• Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
• Press crust mixture over bottom and 2 inches up sides of prepared pan.
• Bake until set, about 10 minutes.
• Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
• Using an electric mixer, beat cream cheese, sugar and extract in a 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 in a water bath until center is almost set, about 1 hour 15 minutes.
• Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
• Transfer to a rack and cool for at least 30 minutes.
• Cover and chill overnight.
• For topping: Bring cream and corn syrup to simmer in medium saucepan.
• Remove from heat.
• Add chocolate chips; whisk until smooth.
• Cool to room temperature.
• Pour topping over cake.
• Sprinkle top with almonds and coconut.
• Chill until topping is set, about 2 hours.
• (Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)