Coconut Almond Chocolate Cheesecake

Crust

1 1/2 cups chocolate wafer cookies, crushed

3 TAB sugar

1/4 cup butter, melted

Filling

4 8 oz. pkgs cream cheese, softened

3 large eggs

1 cup sugar

1 (14 oz.) pkg flaked coconut

1 (11.5 oz.) pkg milk chocolate morsels

1/2 cup slivered almonds

1 tsp vanilla

Press crust mixture into bottom of a 10 inch springform pan. Bake for 8 minutes.

Beat cream cheese, eggs and sugar until creamy and no lumps appear. Mix in rest of filling ingredients, pour over crust and bake 1 hour @350 degrees.

When cool, drizzle melted semi-sweet chocolate* over top and sprinkle with a few almonds. Refrigerate at least 6 hours before serving.

*Place approximately 1/4 cup of semi-sweet chocolate chips in glass bowl along with 1.5 tsp shortening. Microwave on high for 30- 60 seconds. Mix with fork. Dip fork in chocolate and "shake" fork over cheesecake to get small drizzle lines for a pretty and professional look.

Debbie Marcantano