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Mounds Cheesecake

Author/Submitted by:
Servings: 12
Categories: Almonds / Cheesecakes / Desserts


2  cups  vanilla wafer crumbs
1 1/2  cups  coconut
6  tablespoons  butter, melted

2  pounds  cream cheese, softened
1  cup  sugar
5    jumbo eggs, at room temperature
1/2  cup  heavy cream
1/4  cup  cornstarch
1  teaspoon  coconut extract
1/2  cup  coconut
1  cup  almonds, coarsely chopped
    melted chocolate
    whole almonds

1. Crust: Mix and pat into bottom and sides of springform pan.

2. 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.

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