Directions:
- Preheat oven to 350 degrees F. Wrap outside of 9-in springform pan tightly with two layers of aluminum foil.
- Make crust: In a bowl, mix graham cracker crumbs, almonds and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack. Leave foil on.
- 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 to a roasting pan; fill roasting pan with hot tap water until it reaches 1 inch up sides of springform pan.
- Bake for 1 hour, until filling is set but still a bit jiggly 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.
- Lightly cover cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.
- Make topping: Pour cream of coconut and heavy cream into a 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 until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.99 Kcal (1712 kJ) | ||
| Calories from fat | 235.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.17g | 40% | |
|---|---|---|---|
| Cholesterol | 68.72mg | 23% | |
| Sodium | 198.38mg | 8% | |
| Potassium | 209.71mg | 4% | |
| Total Carbs | 44.39g | 15% | |
| Sugars | 40.2g | 161% | |
| Dietary Fiber | 2.31g | 9% | |
| Protein | 4.83g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.3mg | 7% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 393.64 Kcal (1648 kJ) | ||
| Calories from fat | 226.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.19g | 40% | |
|---|---|---|---|
| Cholesterol | 66.14mg | 23% | |
| Sodium | 190.94mg | 8% | |
| Potassium | 201.84mg | 4% | |
| Total Carbs | 42.72g | 15% | |
| Sugars | 38.69g | 161% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 4.65g | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 39.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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