Title: Almond joy cheesecake
      Yield: 12 Servings
 
---------------------------CRUST--------------------------------
  1 1/2 c  Graham Cracker Crumbs
  1 1/2 c  Sweetened Flaked Coconut;
           -Toasted
    1/2 c  Sliced Almonds; Toasted
           -(About 2 Ounces)
    1/4 c  Sugar
    1/2 c  Unsalted Butter; Melted

--------------------------FILLING-------------------------------
     32 oz Cream Cheese (4 8-Ounce
           -Packages); Room Temperature
      1 c  Sugar
      4 lg Eggs
      1 c  Sweetened Flaked Coconut;
           -Toasted
      1 tb Coconut Extract
      1 c  Sliced Almonds; Toasted

---------------------------GLAZE--------------------------------
      1 c  Semisweet Chocolate Chips
    3/4 c  Whipping Cream
  1 1/2 ts Vanilla Extract
 
  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.