Ingredients
- 25 secs
- 13 crust
- 6 butter melted
- 5 eggs unshelled (jumbo)
- 2 mins on high
- 1 coc
- 2 lb cream cheese unwrapped
- 2 c vanilla wafer crumbs
- 1 c sugar
- 1 c almonds coarsly (chopped)
- 1 1/2 c coconut
- 1/2 c cream (heavy)
- 1/2 cup coconut
- 1/4 c cornstarch
- 1 t coconut extract
Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time; beating after each. Add cream, cornstarch and extract. Mix well. Stir in nuts. Pour into pan. Bake at 425 for 15 minutes with a pan of water on the bottom rack of oven. Reduce temp to 300 and bake 1 hour longer. Run knife around edge of cake. Cool. Top with melted chocolate and whole almonds.
