1Line the bottom of a 9 inch springform pan with parchment paper or tin foil. Spray with non-stick spray. Set aside. Preheat oven to 325 degrees.
2In a medium mixing bowl, whisk together flour, cocoa, and confectioners sugar. Cut in butter until crumbly. Add chopped almonds and mix well.
3Spread crumbly mixture over bottom and up about 1 inch of the sides of the prepared springform pan .
4In large mixer bowl, combine cream cheese and sugar. Beat on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Add vanilla. Mix well. Add coconut, chocolate chips and sliced almonds. Mix well.
5Pour into prepared springform pan. Bake 55-60 minutes at 325 degrees. Remove from oven and cool completely on wire rack. Refrigerate overnight. Remove from pan to serving platter and top with Whipped Cream Cheese Topping and garnish with Ganache and milk chocolate chips.
6The next day, before removing the cheesecake from the refrigerator prepare the topping and ganache.
Ganache: heat 1/4 cup whipping cream to just below boiling in microwave. Remove and stir in milk chocolate chips. Continue to stir until smooth.
Topping: Combine cream cheese, sugar, vanilla, and almond extract in bowl of stand mixer. Fit mixer with whisk attachment and mix on medium until smooth. while continuing to beat, slowly pour in 1 cup of the heavy cream. Beat until stiff peaks form. Cover cheesecake with about half of the topping. Put the remaining topping in a decorator bag with a star tip and pipe a decorative edge around the top, outter edge of the cheesecake. Sprinkle decorative edge with sliced almonds. Drizzle with ganache and sprinkle with milk chocolate chips. Refrigerate until ready to serve.