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| 1 1/2 Tasse | graham cracker crumbs |
| 1 1/2 Tasse | Sweetened Flaked Coconut; Toasted |
| 1/2 Tasse | Sliced Almonds; Toasted (About 2 Ounces) |
| 1/4 Tasse | sugar |
| 1/2 Tasse | butter unsalted, melted |
| 32 x ca. 30 g | Cream Cheese (4 8-Ounce Packages); Room Temperature |
| 1 Tasse | sugar |
| 4 gross | eggs |
| 1 Tasse | Sweetened Flaked Coconut; Toasted |
| 1 Esslöffel | Coconut Extract |
| 1 Tasse | almonds toasted, sliced |
| 1 Tasse | chocolate chips semisweet |
| 3/4 Tasse | whipping cream |
| 1 1/2 Teelöffel | vanilla extract |
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For Crust: Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 1/4-inc-high sides with foil. Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter; process until moist crumbs form. Press mixture onto bottom and 1 inch up sides of pan. Bake crust until set and beginning to brown, about 12 minutes. Cool. Reduce oven temperature to 325°F.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add eggs 1 at a time, beating just until blended after each addition. Mix in coconut and extract. Fold in almonds. Transfer fi d and no longer moves when pan is shaken, about 1 hour 15 minutes. Cool completely on rack.
For Glaze: Combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured, about 30 minutes. Pour glaze over cooled cake. Chill cake overnight.
Run small knife around sides of cake to loosen. Release pan sides.
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