Crust:
¾ c graham cracker crumbs
¾ c sweetened flaked coconut, toasted
¼ c sliced almonds, toasted
2 T sugar
½ stick unsalted butter, melted
Filling:
2-8 oz pkgs cream cheese, room temp
½ c sugar
2 large eggs
½ c sweetened flaked coconut, toasted
½ T coconut extract
½ c sliced almonds, toasted
Glaze:
½ c semisweet chocolate chips
¼ c plus 2 T heavy cream
1 ½ t vanilla extract
Toppings: Almonds, toasted coconut, whipped cream
Crust:
Preheat oven to 350 degrees.
In a food processor , pulse the graham crackers, almonds, coconut, and sugar to a fine crumb.
With the machine running, slowly add the melted butter and pulse until it resembles moist sand.
Divide the crumb mixture into the holes of your mini cheesecake pan (or muffin cups) then press evenly onto bottom of each hole of the pan.
Bake crust in middle of oven for about 5 mins and cool in a pan on a rack.
Reduce oven heat to 325 degrees.
Filling:
In a standing mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth.
Add the eggs, one at a time, mixing well after each addition.
Add the coconut extract.
Stop the mixer, and gently fold in the toasted almonds and coconut with a spatula until well combined.
Transfer the filling to the cooled crust and bake for about 25-30 mins (until the crust is puffy and lightly browned).
Remove cheesecake from the oven and let cool completely on a wire rack.
Glaze:
Combine the chocolate chips, cream, and vanilla in a small saucepan over medium heat, stirring frequently until smooth.
Remove the pan from the heat and let cool to room temp (about 10 mins).
Pour glaze over the cheesecakes (which are still in the pan) and spread evenly.
Chill the cheesecakes over night in the pan or until firm and set.
When read to serve, run a knife around the perimeter of the pan to loosen each cake.
Carefully remove cakes from the pan.