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Coconut-Chocolate-Almond Cheesecake

Yield 10 to 12 servings
Grand Prize Winner

This filling requires a 10-inch springform pan.


  • 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

How to Make It

  1. Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan.

  2. Bake at 350° 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 350° 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.