In a 9 inch spring form pan place a piece of parchment paper on the bottom, lightly spray with nonstick spray. Preheat oven to 325 degrees.
2 cups Almond short bread cookie crumbs
2 Tbsp sugar
1/2 cup butter
In a small bowl add cookie crumbs, sugar and butter. Stir until are crumbs are moistened. Place in the bottom of your prepared spring form pan and up the sides about 1/4 of an inch. Place in freezer while you make the filling.
4-8 ounce blocks of cream cheese,room temp
1-1/3 cups sugar
2 Tbsp cornstarch
1 Tbsp vanilla
3/4 tsp coconut extract
3 eggs, room temperature
3/4 cup cream of coconut
In mixer beat cream cheese until fluffy. Add sugar, cornstarch, vanilla and coconut extract beat until combined. Add eggs one at a time beating on low just until egg is combined. Stir in Cream of coconut. Pour into prepared pan. Bake for 75 minutes until center is just set. Place on rack cool for 15 minutes and then run knife around edge. Continue to cool for another 45 minutes. Place in fridge and let set at least 3 hours.
3/4 cup heavy whipping cream
1 cup chocolate chips
1 tsp vanilla
In a sauce pan on medium heat add whipping, chocolate chips and vanilla. Heat while stirring until smooth. Remove from the heat and let stand until room temperature.
Top cheesecake with ganache and toasted coconut place back in fridge overnight!
Happy National Cheesecake Day 2013
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 8/1/13