1-1/2 C chocolate wafer cookie crumbs (28 to 30 Nabisco chocolate wafers)
¼ C butter or margarine, melted
four 8-oz packages cream cheese, softened
3 large eggs
1 (14-oz) package flaked coconut
1 (11.5-oz) package milk chocolate morsels
½ C slivered almonds, toasted
1 tsp vanilla extract
½ cup semisweet chocolate morsels
Garnish: toasted chopped almonds
Stir together first 3 ingredients; press mixture into bottom of a 10-inch springform pan
Bake at 350 for 8 minutes; cool
Beat cream cheese, eggs and 1-cup sugar at medium speed with an electric mixer until fluffy. Stir in coconut, milk chocolate morsels, ½ C almonds and vanilla. Pour into pan.
Bake at 350 for 1 hour. Cool on a wire rack.
Place semisweet morsels in a zip-top plastic bag; seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cheesecake.
Cover and chill 8 hours; chill up to five days if desired. Garnish if desired. Yield: 10-12 servings
Darlene Evans, Birmingham, AL (Grand Prize Winner, Southern Living)