Ingredients

Yield: 16 servings

For crust:
1/2 cup butter
2 cups Famous Chocolate Wafers, finely ground (can be usually found near the ice cream toppings)
1/4 cup granulated white sugar

For filling:
4 8-ounce packages cream cheese
4 eggs
1 1/2 cups granulated white sugar
1 1/2 teaspoons almond extract
1/2 cup almonds (with skins on), coarsely-ground
Pinch salt

For glaze:
1 cup sour cream
1/4 cup granulated white sugar
1 teaspoon coconut extract
1 1/2 cups grated coconut
1/4 cup sliced almonds

Directions

To prepare crust, melt the butter and combine with sugar and ground chocolate wafers. Press on sides and then the bottom of a 10-inch springform pan. Set aside. Whip the cream cheese 5 minutes on highest speed. Add 1 1/2 cups sugar, and beat 2 minutes more. Add almond extract, coarsely chopped almonds, the salt, and blend. Add eggs one at a time, beating on lowest speed. Pour batter into the pan and bake at 350 degrees for 50 minutes. After spreading glaze and sprinkling coconut and almonds, bake 10 minutes longer. Meanwhile, prepare the glaze by combining sour cream, sugar, and coconut extract. When the cheesecake has baked for 50 minutes, remove from the oven and let it rest for 10 minutes. Then spread the glaze evenly over the top of the filling. Sprinkle with coconut and the sliced almonds. Bake 10 minutes longer. Remove from the oven and place immediately into the refrigerator to cool. Do not cool at room temperature. Do not cover while cooling. The cheesecake will be best if made ahead and allowed two days to mellow. Keep in cardboard box in refrigerator.

Each serving contains 634 calories, 43g fat, 53g carb, 459mg sodium, 137 mg cholesterol.