1 1/2 c. chocolate wafer crumbs (about 30)
3 tbsp. sugar
1/4 c. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 large eggs
1 (14 oz.) pkg. flaked coconut
1 (11 oz.) pkg. milk chocolate morsels
1 c. slivered natural almonds, toasted and divided
1 tsp. vanilla extract
1/2 c. (3 oz.) semi-sweet chocolate morsels

Stir together first 3 ingredients; press mixture in bottom of a 10-inch spring-form pan.

Bake at 350°F for 8 minutes; cool.

Beat cream cheese at high speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add eggs, one at a time, beating until blended after each addition. Stir in coconut, milk, chocolate morsels, 1/2 cup almond slivers and vanilla. Pour batter into prepared pan.

Bake at 350°F for 55 to 60 minutes or until cheesecake is almost set. Remove from oven; cool to room temperature in pan on a wire rack. Cover and chill at least 8 hours. Remove sides of pan. Place semi-sweet chocolate morsels in a small heavy-duty Ziploc plastic bag and seal. Submerge bag in hot water until chocolate melts. Snip a tiny hole in one corner of bag and drizzle melted chocolate over cheesecake. Sprinkle with remaining 1/2 cup almond slivers.

Yield: 16 servings.