1 package chocolate graham cracker cookies or chocolate sandwich cookies
6 Tbsp. unsalted butter, melted
16 oz. cream cheese, room temperature
1 large egg
¼ c granulated sugar
1 ½ tsp. vanilla extract
½ tsp. coconut extract
½ c chopped almonds
1c mini chocolate chips, divided
½ c sweetened shredded coconut, plus more for garnish
DirectionsPreheat oven to 350 degrees. Spray an 8x8 baking pan with non-stick spray and line with parchment paper, making sure the edges hang over the sides.
Add the chocolate cookies into the food processor or blender and pulse until fine crumbs. In a medium bowl, stir together the chocolate crumbs and melted butter. Press crust into the bottom of the lined baking dish. Bake for 10 minutes, set aside and cool.
In the bowl of an electric mixer with a paddle attachment, beat together cream cheese, eggs, sugar, vanilla and coconut extract until smooth and creamy, approximately 2-3 minutes. Gently fold in ½ cup of mini chocolate chips, ½ cup shredded coconut, and chopped almonds. Spread the mixture over the crust. Sprinkle the remaining ½ cup mini chocolate chips evenly over the top. Bake for 25 minutes, or until the edges are golden and the cheesecake is set in the center. Chill for at least 3 hours before removing and cutting into squares.