Recipe: The Nutcracker Sweet Cheesecake with Chocolate Icing (with nuts and coconut)

THE NUTCRACKER SWEET CHEESECAKE

"Roasted nuts, coconut, and chocolate make this a very intense cheesecake."

FOR THE CRUST:
6 tablespoons butter, melted
1 1/2 cups crushed graham crackers
1/8 cup almond extract (or almond liqueur)
1/4 cup slivered almonds, toasted and finely chopped

FOR THE FILLING:
3 large eggs
1 1/2 cups sour cream
1 teaspoon vanilla extract
1/8 cup almond extract (or almond liqueur)
1/2 teaspoon salt
3 packages (8 ounces each) cream cheese (or Neufchatel), softened
3/4 cup sugar
1 cup shredded unsweetened coconut
1 cup semisweet chocolate chips

FOR THE CHOCOLATE ICING:
1 1/2 cups semisweet chocolate chips
1/3 cup half and half

3/4 cup whole almonds, toasted (for decorating)

Preheat the oven to 350 degrees F.

TO PREPARE THE CRUST:
In a medium bowl, blend the butter with the graham crackers, almond extract, and chopped almonds. Press onto the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes. Remove the pan from the oven.

Reduce the oven temperature to 325 degrees F.

TO PREPARE THE FILLING:
In a medium bowl, beat the eggs with the sour cream, vanilla, almond extract, and salt. Set aside.

In a large bowl, with an electric mixer, blend the cream cheese with the sugar until well combined. Stir in the reserved egg mixture. Stir in the coconut and chocolate chips. Pour the filling into baked crust in the prepared pan.

Bake for 1 hour and 10 minutes, until set. Remove from the oven, and cool at room temperature for 45 minutes. Place in the refrigerator, and chill for at least 6 hours.

TO PREPARE THE CHOCOLATE ICING:
After the cheesecake has chilled, place the chocolate chips in a small bowl.

In a small saucepan, heat the half and half just to boiling. Immediately remove the saucepan from the heat, and pour the half and half over the chocolate chips. Allow to sit for 1 minute, without stirring. Stir with a spoon until the chocolate and cream are smooth.

Frost the top and sides of the cheesecake with the icing. Decorate the cake with the toasted whole almonds. Refrigerate until the chocolate has set.

Makes 1 (4-inch) cheesecake, serves 8
Source: The Whole Foods Market Cookbook by Steve Petusevsky, et al