Coconut-Chocolate-Almond Cheesecake

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

Bake at 350° for 8 minutes. Cool.

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.

Bake at 350° for 1 hour. Cool on a wire rack.

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.

Cover and chill 8 hours. Chill up to 5 days, if desired. Garnish, if desired.

NOTE: For testing purposes only, we used Nabisco chocolate wafers.