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1.
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Preheat oven to 350 degree F.
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2.
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For crust, combine 1 cup of the toasted coconut, the ground almonds, and melted butter or margarine in a small mixing bowl.
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Press mixture onto the bottom of a 9-inch springform pan; set aside.
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3.
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For filling, beat cream cheese, the 1/2 cup sugar, and amaretto or almond extract in a large mixing bowl with an electric mixer on low speed until smooth.
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Add the three whole eggs all at once.
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Beat on low speed just until combined.
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Do not overbeat.
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Pour filling into crust-lined pan.
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Place the pan on a shallow baking pan in the preheated oven.
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4.
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Bake in the preheated oven for 40 minutes.
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(Cheesecake will not be completely done.)
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Sprinkle with the remaining 2/3 cup toasted coconut.
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5.
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Meanwhile, allow egg whites to stand at room temperature for 30 minutes.
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Combine egg whites, vanilla, and cream of tartar in a large mixing bowl.
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Beat with an electric mixer on high speed until soft peaks form (tips curl).
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Gradually beat in the 6 tablespoons sugar, about 1 tablespoon at a time.
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Beat on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
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Carefully spread over partially baked cheesecake to within 1 inch of the pan.
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Sprinkle with the 1/3 cup coconut.
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6.
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Return to oven and bake 12 to 15 minutes more or until lightly browned.
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Remove springform pan from baking pan.
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Cool cheesecake on a wire rack for 15 minutes.
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Loosen the sides of the cheesecake from the pan.
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Cool 30 minutes more.
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Remove sides of the springform pan and let cheesecake cool for 1 hour.
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Cover and chill at least 4 hours before serving.
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7.
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Just before serving, heat chocolate and shortening in a small saucepan over low heat until melted.
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Drizzle over cheesecake.
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Let stand until chocolate sets.
