Almond Joy Cheesecake

The instant pot version of this is cut the recipe in half, cook on high-pressure for 25 minutes in a 7 inch push pan or a springform pan. 10 minute natural release.

subheading: For the crust:

1 and ½ cups graham cracker crumbs (I used cinnamon-flavored. Weird, I know, but it totally worked and saved me a trip to the store)

1 and ½ cups sweetened flaked coconut, toasted

½ cup sliced almonds, toasted

¼ cup sugar

½ cup (1 stick) unsalted butter, melted

subheading: For the filling:

4 8-ounce packages of cream cheese, at room temperature

1 cup sugar

4 large eggs

1 cup sweetened flaked coconut, toasted

1 tablespoon coconut extract

1 cup sliced almonds, toasted

subheading: For the glaze:

1 cup semisweet chocolate chips

¾ cup heavy cream

1 and ½ teaspoons vanilla extract

Whole roasted almonds, toasted coconut, whipped cream, for garnish

Directions at thecurvycarrot.com

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