Bake: 1 hour 10 minutes
Chill: 7 hours
- 1 1/4 cups chocolate graham cracker crumbs
- 1/2 cup sliced almonds
- 1/4 tsp. salt
- 4 Tbsp. unsalted butter, melted
- 2 8-oz. packages cream cheese, at room temperature
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1/2 tsp. vanilla extract
- 1 cup canned cream of coconut
- 1/2 tsp. salt
- 1/2 cup canned cream of coconut
- 1/2 cup heavy cream
- 12 oz. semisweet chocolate, chopped
- Toasted coconut
- sliced almonds
2.) Make filling: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light, about 2 minutes. Scrape down sides and bottom of bowl and beat again until smooth. Beat in eggs one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. (Pour remaining cream of coconut into a small bowl, cover it with plastic and refrigerate to use later in topping.) Pour filling onto crust. Transfer springform pan a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.
3.) Bake for 1 hour, until filling is set but still a bit giggly in center (it will firm up as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.
4.) Lightly cover cheesecake with plaastic wrap and refrigerate until cold and firm, at least 6 hours.
5.) Make topping: Pour cream of coconut and heavy cream into saucepan and warm over medium-low heat until mixture is just simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill intil chocolate mixture has set, about 10 minutes. Run a sharpe paring knife around inside of pan; release sides. Slice and serve.
Per serving: 677 Cal., 53g Fat (34g Sat.), 142mg Chol., 5g Fiber, 11g Pro., 49g Carb., 470mg Sod.
Recipe via All You Magazine