Decadent Almond Joy Cheesecake

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

1/2 cup sweetened shredded coconut, toasted

1/4 cup chopped almonds, toasted

Directions:

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

For the Crust: In a medium bowl, combine chocolate graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.

For the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, shredded coconut, and chopped almonds until fully combined.

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

For the Topping: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth. Let the ganache cool slightly before pouring over the chilled cheesecake.

Sprinkle the toasted coconut and toasted almonds over the ganache. Refrigerate until the ganache is set.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including cooling and chilling time)

Kcal: 450 kcal | Servings: 12 slices