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Submitted by Janet Barton,Sandy

Approximate cost: $9

Yield: 16 servings

Evaluation: Janet warned us that this dessert was "heavenly." She wasn't exaggerating! At first glance, the recipe seems complicated . . . but isn't. Any unusual effort is a well-invested use of time. Indescribably delicious!

For crust:

1/2 cup butter

2 cups Famous Chocolate Wafers, finely ground (can be usually found near the ice cream toppings)

1/4 cup granulated white sugar

For filling:

4 8-ounce packages cream cheese

4 eggs

1 1/2 cups granulated white sugar

1 1/2 teaspoons almond extract

1/2 cup almonds (with skins on), coarsely ground

Pinch salt

For glaze:

1 cup sour cream

1/4 cup granulated white sugar

1 teaspoon coconut extract

1 1/2 cups grated coconut

1/4 cup sliced almonds

To prepare crust, melt the butter and combine with sugar and ground chocolate wafers. Press on sides and then the bottom of a 10-inch springform pan. Set aside. Whip the cream cheese 5 minutes on highest speed. Add 11/2 cups sugar, and beat 2 minutes more. Add almond extract, coarsely chopped almonds, the salt, and blend. Add eggs one at a time, beating on lowest speed. Pour batter into the pan and bake at 350 degrees for 50 minutes. Meanwhile, prepare the glaze by combining sour cream, sugar, and coconut extract. When the cheesecake has baked for 50 minutes, remove from the oven and let it rest for 10 minutes. Then spread the glaze evenly over the top of the filling. Sprinkle with coconut and the sliced almonds. Bake 10 minutes longer. Remove from the oven and place immediately into the refrigerator to cool. Do not cool at room temperature. Do not cover while cooling. The cheesecake will be best if made ahead and allowed two days to mellow. Keep in cardboard box in refrigerator.

- Each serving contains 634 calories, 43g fat, 53g carb, 459mg sodium, 137 mg cholesterol.