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1
For crust: Preheat oven to 350u00b0F.
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2
Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
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3
Grind the almonds in a food processor and add the toasted coconut and graham cracker crumbs or put the ingredients in a plastic zip bag and crush with a rolling pin until nuts and toasted coconut are finely ground and mix with crumbs.
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4
Add butter and brown sugar to the processor to blend or blend ingredients in a large bowl until crumbs stick together.
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5
Press crust mixture over bottom and 2 inches up sides of prepared pan.
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6
Bake until set, about 10 minutes.
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7
Lower oven temperature to 325 degrees and let crust and oven cool while you mix the filling.
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8
Using an electric mixer, beat cream cheese, sugar and extract in a large bowl to blend.
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9
Beat in cream of coconut, shredded coconut and flour.
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10
Add eggs 1 at a time, beating until just combined.
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11
Pour filling into crust.
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12
Bake in a water bath until center is almost set, about 1 hour 15 minutes.
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13
Turn oven off and let cheesecake cool slowly in the oven for another 30 minutes.
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14
Transfer to a rack and cool for at least 30 minutes.
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15
Cover and chill overnight.
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16
For topping: Bring cream and corn syrup to simmer in medium saucepan.
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17
Remove from heat.
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18
Add chocolate chips; whisk until smooth.
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19
Cool to room temperature.
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20
Pour topping over cake.
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21
Sprinkle top with almonds and coconut.
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22
Chill until topping is set, about 2 hours.
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23
(Can be made 2 days ahead; covered tightly and refrigerated or it can be frozen for up to 2 weeks)
