Coconut-Chocolate-Almond Cheesecake

• 1 1/2 cups chocolate wafer cookie crumbs (28 to 30 cookies)
• 3 tablespoons sugar
• 1/4 cup butter or margarine, melted
• 4 (8-ounce) packages cream cheese, softened
• 3 large eggs
• 1 cup sugar
• 1 (14-ounce) package flaked coconut
• 1 (11.5-ounce) package milk chocolate morsels
• 1/2 cup slivered almonds, toasted
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate morsels
• Garnish: toasted chopped almonds

1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.
2. Bake at 350u0b0 for 8 minutes. Cool.
3. Beat cream cheese, eggs, and 1 cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut, milk chocolate morsels,1/2 cup almonds, and vanilla. Pour into pan.
4. Bake at 350u0b0 for 1 hour. Cool on a wire rack.
5. Place semisweet morsels in a zip-top plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake.
6. Cover and chill 8 hours. Chill up to 5 days, if desired. Garnish, if desired.
7. NOTE: For testing purposes only, we used Nabisco chocolate wafers.

chocolate wafer cookie crumbs, sugar, butter, cream cheese, eggs, sugar, coconut, milk chocolate, slivered almonds, vanilla, semisweet chocolate, almonds

Taken from www.myrecipes.com/recipe/coconut-chocolate-almond-cheesecake (may not work)