Almond Joy Cheesecake Recipe1 and 1/2 cups crushed chocolate wafer cookies 1/4 cup melted butter 3 tablespoons granulated sugar Preheat oven to 350 degrees. Combine the crushed cookies, 3 tablespoons sugar and margarine and press the mixture into bottom of a 9 inch spring form pan. Bake at 350 degrees for 8 minutes then set aside to cool. Filling: 4 (8 ounce) packages cream cheese, softened 3 large eggs, at room temperature 1 cup granulated sugar 1 (14 ounce) package flaked coconut 1 (12 ounce) package milk chocolate chips 1/2 cup semi-sweet chocolate chips 1/2 cup toasted slivered almonds 1 teaspoon vanilla extra toasted almonds, optional With an electric mixer beat cream cheese until smooth. Blend in the sugar then add the eggs one at a time, blending well after each one. Stir in coconut, milk chocolate chips, 1/2 cup almonds and vanilla then pour into pan. Bake at 350 for 1 hour then cool on a wire rack to room temperature after loosening the cake from the edge of the pan but not removing the rim. Place the semi-sweet chocolate chips in a microwaveable bowl on high, stirring every 30 seconds until melted and smooth. Drizzle the melted chocolate over cheesecake and garnish with toasted almonds. Refrigerate for at least 8 hours before removing the rim and serving. Serves 14.
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