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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the chocolate wafer crumbs, shredded coconut, granulated sugar, and melted butter. Mix until well combined.
Press the crust mixture firmly into the bottom of the prepared springform pan.
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
Stir in the coconut milk and shredded coconut until well combined.
Fold in the melted chocolate until fully incorporated into the batter.
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Bake for 60-70 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 open for 1 hour.
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
For the topping, heat the semisweet chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth and melted.
Refrigerate for an additional 30 minutes before serving
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes (plus chilling time)
Kcal: 450 kcal | Servings: 12 servings
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