vanilla wafer crumbs
at room temperature
Filling: Beat cream 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 coconut and almonds. Pour into springform pan. Bake at 425F for 15 minutes with a pan of water on the bottom rack of oven. Reduce temperature to 300F and bake 1 hour longer. Run knife around edge of cake. Cool. Top with melted chocolate and whole almonds.
Crust: Mix and pat into bottom and sides of springform pan.