"Almond Joy" Cheesecake

mm mm What has chocolate, coconut and almonds with cream cheese? Like the candy bar "Almond Joy" and cheesecake? With the toasted coconut, crunchy almonds and a creamy center, You'll L♥VE this recipe of  "Almond Joy" Cheesecake!!  :♥)

• Crust:
• 1 1/4 cups graham cracker crumbs
• 1/2 cup sliced almonds
• 1/2 cup flaked coconut
• 4 tablespoons unsalted butter, melted
• Filling:
• 3 packages cream cheese, at room temperature
• 1 cup sugar 
• 3 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1 cup canned cream of coconut
• 1/2 teaspoon salt
• Topping:
• 1/2 cup canned cream of coconut
• 1/2 cup heavy cream
• 12 ounces semisweet chocolate, chopped
• Toasted coconut
• Sliced almonds
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• Preheat oven to 350ºF. 
• CRUST: In a bowl, mix graham cracker crumbs, coconut, almonds and salt. Stir in melted butter until dry ingredients are lightly moistened. Press mixture into bottom of a 9-inch springform pan.  Bake for 10 minutes then set aside for filling!
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• FILLING: Using an electric mixer on medium speed, beat cream cheese and sugar until well combined and light. 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 filling onto crust. 
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• Bake for 1 hour, until filling is set but still a bit jiggly in center (it will firm up as it cools). cool on a wire rack for 1 hour
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• 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. 
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• Garnish with toasted coconut and sliced almonds. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan; release sides. Slice and serve.
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