Almond Joy Cheesecake by heavenleighmom

[Bean]

Almond Joy Cheesecake

1 and 1 / 2 cups chocolate wafer cookie crumbs
(28 - 30 cookies)
3 tbsp sugar
1 / 4 cup butter or margarine, melted
4 (8oz) pkgs cream cheese, softened
3 large eggs
1 cup sugar
1 (14oz) pkg faked coconut
1 (11.5oz) pkg milk chocolate chips
1 / 2 cup slivered almonds, toasted
1 tsp vanilla extract
1 / 2 cup semi-sweet chocolate chips
toasted chopped almonds, optional

In a bowl, blend cookie crumbs, 3 tbsp sugar and margarine. Press mixture
into bottom fo 10-inch springform pan. Bake at 350° for 8 minutes. Cool. In
a mixing bowl, 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° for 1 hour. Cool on a wire rack. Place
semi-sweet chocolate chips in a zip-lock plastic bag; seal. Submerge bag in
warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle
chocolate over cheesecake. Garnish with toasted almonds. Refrigerate,
covered, for at least 8 hours. If desired, refrigerate for up to 5 days.