Almond Joy Cheesecake

Ingredients

Chocolate cookie crumbs

1 1/2 cups

Butter

1/2 cup, melted

Cream cheese

32 oz, softened

Sugar

1 cup

Sour cream

1 cup

Vanilla extract

1 teaspoon

Eggs

4 large

Sweetened shredded coconut

1 cup

Almonds, chopped

1/2 cup

Semi-sweet chocolate chips

1 cup

Whipped cream

for serving, optional

Additional shredded coconut

for garnish, optional

Chopped almonds

for garnish, optional

Instructions

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust, ensuring it is evenly compacted.
3. In a separate mixing bowl, beat the softened cream cheese and sugar using an electric mixer until the mixture is smooth and creamy, with no lumps.
4. Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined.
5. Add the eggs, one at a time, beating well after each addition to ensure a smooth batter.
6. Gently fold in the sweetened shredded coconut, chopped almonds, and semi-sweet chocolate chips until evenly distributed throughout the batter.
7. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
8. Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly golden. A slight jiggle in the center is acceptable.
9. Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours, or overnight, to allow it to set fully.
10. Before serving, carefully remove the cheesecake from the springform pan. Garnish with whipped cream, additional shredded coconut, and chopped almonds as desired.
11. Slice into wedges and enjoy this rich, chocolatey delight!