Stir together first 3 ingredients to make crust. Press mixture into bottom of a 10-inch springform pan. Bake at 350 degrees for 8 minutes, cool.
Beat cream cheese, eggs, and 1 cup sugar at medium speed until fluffy. Stir in coconut, milk chocolate chips, 1/2 cup almonds, and vanilla. Pour into pan. Bake at 350 degrees for one hour. Cool on a wire rack. Place semisweet chocolate chips in a zip-top plastic bag. Submerge bag in warm water until morsels melt. Snip a tiny hole in one corner of bag, drizzle chocolate over cheesecake. Garnish with chopped almonds.
You can use chocolate teddy grahams, or chocolate graham crackers for the crust. Or if you feel like taking apart oreo type cookies you could use them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 451 (67%)|
|Amt Per Serving||% DV|
|Total Fat 50.1g||67 %|
|Saturated Fat 27.3g||136 %|
|Monounsaturated Fat 13.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 149.7mg||46 %|
|Sodium 384.3mg||13 %|
|Potassium 362.5mg||10 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 46.6g|
|Protein 11.2g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 675
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