2 c. vanilla wafer crumbs
1 c. flaked coconut, toasted
1/2 c. finely chopped walnuts
1/4 c. sugar
3 tbsp. baking cocoa
1/3 c. butter, melted

Filling:

1/3 c. heavy whipping cream
3 tsp. vanilla extract
2 c. miniature semi-sweet chocolate chips

Topping:

3 (1 oz.) sq. semi-sweet chocolate, melted
1 tbsp. butter (no substitutes), melted
1 c. confectioners sugar
1/4 c. heavy whipping cream
toasted coconut, walnuts and maraschino cherries (optional)

In a bowl, combine the first 5 ingredients; stir in butter. Press onto the bottom and 1-inch up the sides of a 10-inch spring-form pan. Refrigerate for 15 minutes.

In a mixing bowl, beat cream cheese until smooth. Combine sugar and cornstarch; beat into cream cheese. Add eggs; beat on low speed just until combined. Add the cream, vanilla and chocolate chips. Pour into prepared crust.

Place pan on a baking sheet.

Bake at 350°F for 60 to 65 minutes or until center is nearly set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. (Cheese cake top may crack, but topping will cover.)

For topping, combine chocolate, butter and sugar in a mixing bowl. Slowly beat in cream until mixture achieves spreading consistency. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Garnish the cheesecake with coconut, walnuts and cherries, if desired. Refrigerate leftovers.

Yield: 16 to 18 servings.