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Sunday, April 19, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Adrienne Coffey
  • 11â�„4 cups chocolate wafer cookie crumbs
  • 3 TBS sugar
  • 1â�„4 cup butter, melted
  • 4 8-oz. packages cream cheese, softened
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 cups coconut
  • 3â�„4 cup slivered almonds, toasted and divided
  • 1 (11.5 oz.) package milk chocolate chips
  • 1â�„2 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Stir together the first three ingredients; press mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes; cool.
Beat the cream cheese, eggs and sugar at medium speed with a mixer until fluffy. Stir in vanilla, coconut, 1�2 cup almonds and milk chocolate chips; pour into pan. Bake for one hour; cool on a wire rack.
Place semisweet morsels in a zip-top plastic bag and seal. Submerge the bag in warm water until the morsels melt. Snip a tiny hole in one corner of the bag and drizzle chocolate over the cooled cheesecake. Garnish edge with remaining almonds.
Cover and chill 8 hours. Keeps for up to five days in refrigerator.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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