Recipe: Woodstock Inn Almond Joy Cheesecake (with coconut-almond filling and chocolate glaze)

WOODSTOCK INN ALMOND JOY CHEESECAKE

FOR THE CRUST:
1 1/2 cups graham cracker crumbs
1 1/2 cups coconut flakes, toasted
1/2 cup sliced almonds, toasted
1/4 cup sugar
1/2 cup unsalted butter, melted

FOR THE FILLING:
4 packages (8 ounces each) cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup coconut flakes, toasted
1 tablespoon coconut extract
1 cup sliced almonds, toasted
Chocolate Glaze (recipe follows)

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. Wrap outside of a 9-inch-diameter springform pan with 2 3/4-inch-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.

TO MAKE THE FILLING:
Reduce oven temperature to 325 degrees F.

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 filling to crust.

Bake at 325 degrees F until cheesecake is puffed and no longer moves when pan is shaken about 1 hour 15 minutes. Cool completely on rack.

Pour glaze over cooled cake. Spread evenly. Chill cake overnight.

CHOCOLATE GLAZE
1 cup semisweet chocolate chips
3/4 cup heavy (whipping) cream
1 1/2 teaspoons vanilla extract

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 he poured, about 30 minutes.

TO SERVE:
Run small knife around sides of cake to loosen. Release pan sides.

Makes 10 servings
Source: Woodstock Inn in Bon Appetit magazine