Ingredients
- Crust:
- 2 cups vanilla wafer crumbs
- 1 cup flaked coconut, toasted
- 1/2 cup finely chopped walnuts
- 1/4 cup sugar
- 3 T. baking cocoa
- 1/3 cup butter, melted
- Filling:
- 4 pkg. (8 oz. ea.) cream cheese, softened
- 1 cup sugar
- 4 t. cornstarch
- 4 eggs
- 1/3 cup whipping cream
- 3 t. vanilla extract
- 1 1/2 cups miniature semisweet chocolate chips
- Topping:
- 3 squares (1 oz. ea.) semisweet chocolate, melted
- 1 T. butter, melted
- 1 cup powdered sugar
- 1/4 cup whipping cream
Preparation
Step 1
In a bowl, combine the first five ingredients; stir in butter. Press onto bottom and 1" up the sides of a 10" springform pan. Refrigerate for 15 minutes.
In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips. Pour into prepared crust.
Place pan on a baking sheet. Bake at 350 degrees for 60-65 minutes or until center is nearly set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Top will crack, but chocolate topping will cover it.)
For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight.
Remove sides of pan.