Coconut Fudge Cheesecake
4 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1/4 teaspoon almond extract
1 cup canned cream of coconut (such as Coco López)
1 cup sweetened shredded coconut, toasted
2 tablespoons all purpose flour
4 large eggs
5 tablespoons whipping cream
5 tablespoons light corn syrup
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup sliced almonds, toasted
1/4 cup sweetened shredded coconut, toasted
Preheat oven to 350°F. Wrap foil around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Blend all ingredients in processor until nuts are finely ground and crumbs stick together. Press crust mixture over bottom and 2 inches up sides of prepared pan. Bake until set, about 10 minutes. Cool. Maintain oven temperature.
Using electric mixer, beat cream cheese, sugar and extract in large bowl to blend. Beat in cream of coconut, shredded coconut and flour. Add eggs 1 at a time, beating until just combined. Pour filling into crust. Bake until top is brown and center is almost set, about 1 hour 15 minutes. Transfer to rack and cool. Cover and chill overnight.
Bring cream and syrup to simmer in medium saucepan. Remove from heat. Add chocolate chips; whisk until smooth. Cool to just lukewarm. Pour topping over cake. Sprinkle edge with almonds and coconut. Chill until topping is set, about 2 hours. (Can be made 2 days ahead; cover and refrigerate.)