-CRUST-
2 c Oreo cookie crumbs
6 tb Melted butter
FILLING
6 oz Semi sweet chocolate chips
4 pk Softened cream cheese; (8
-oz.)
1 1/2 c Sugar
2 tb Flour
4 Eggs
1/4 c Whipping cream
2 ts Vanilla
1/2 ts Almond extract
2 c Sweetened shredded coconut
Crust: Combine crubs and butter. Mix well. Press onto bottom and 1″ up
sides of 9-inch springform pan. Wrap outside of pan with heavy duty
foil. (Pan should be greased before pressing in crust.) Bake at 350
degrees for 8 minutes. Cool.
Filling: Melt chocolate until smooth. Set aside. Beat cheese and sugar
until smooth. Beat in flour and eggs one at a time. Add cream and
extracts. Stir in coconut. Pour filling into crust. Drizzle melted
chocolate over filling. Swirl chocolate and coconut batter together
making a decorative pattern. Place cake in a large baking pan. Add
enough hot water to the pan to come 1 inch up sides of cake pan. Bake
at 325 degrees for 1 hour and 15 minutes. Remove from water. Cool.
Remove from pan. Refrigerate over night. Decorate with additional
coconut.
Yields
1 servings