Prep
15-30 mins
Cook
5 HRS 55 MIN
Calories
430
Ingredients
25
chocolate wafer cookies, finely crushed
2 tbsp
sugar
1/4 cup
butter or margarine, melted
1 cup
sugar
1 tsp
vanilla
1/2 cup
coconut milk
4
eggs
1/4 cup
sliced almonds, toasted
Instructions
Step 1
Heat oven to 325°F.
Step 2
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine cookie crumbs, 2 Tbsp. sugar and butter. Press onto bottom of prepared pan.
Step 3
Beat cream cheese and 1 cup sugar in large bowl with mixer until blended. Add vanilla; mix well. Gradually beat in milk until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Step 4
Bake 45 min. or until center is almost set. Cool completely. Refrigerate cheesecake 4 hours.
Step 5
Microwave semi-sweet chocolate and COOL WHIP in microwaveable bowl on HIGH 1 min.; whisk until chocolate is completely melted and mixture is well blended. Pour over cheesecake; top with coconut and nuts.