2/3 cups Oreo crumbs OR graham crumbs + 1 Tbsp cocoa
1/4 cup sweetened coconut, toasted
1/4 cup sliced almonds, toasted
2 Tbsp sugar
3 1/2 Tbsp butter, melted
2 8-ounce packages cream cheese, warmed
2/3 cup sugar
1 1/2 tsp coconut extract
1/2 cup sweetened flaked coconut, toasted
1/2 cup sliced almonds, toasted
6 Tbsp heavy cream
1 Tbsp sugar
1/2 cup (4 oz) semisweet chocolate chips
1/2 tsps vanilla extract
**IMPORTANT: Warm the cream cheese. Put the wrapped cream cheese in a ziplock bag but don't seal it. Push it into a sink or bowl of hot tap water, forcing the air out. Then seal it and weight it down with a plate or something so it's completely submerged for about 15 minutes.
Okay. Here we go. Spray the cheesecake pan with cooking spray. In a baking pan, toast the almonds and coconut for a few minutes in a 350 degree oven. Watch it closely so it doesn't burn.
Mix all ingredients together with a fork and press it into the bottom of the pan and up the sides a little. Put it in the freezer while you make the filling or if you prefer a baked crust, bake it at 350 degrees for 8 minutes, then cool completely.
Mix together the warmed cream cheese, sugar and coconut extract until smooth. Add the eggs and blend just until incorporated. Stir in the coconut and almonds.
Pour the filling into the crust. Put 1 1/2 cups of water and the trivet in the Instant Pot. Put the cheesecake on the trivet and close the lid, making sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons.
PAN SIZE AND COOK TIMES:
6-inch pan --- 31 minutes
7-inch pan --- 28 minutes
8-inch pan --- 25 minutes
For 1 1/2 times the recipe:
7–inch pan --- 32 minutes
8-inch pan --- 29 minutes
For two times the recipe:
8-inch pan --- 32 minutes
When the Instant Pot beeps that it's done, leave it for a 15-minute natural release. Then flip the valve from Sealing to Venting for a quick release and when the pin drops, open the pot and take out the cheesecake.
It may seem "jiggly." That's GOOD. It may also appear kind of puffy. Again, no worries. It will firm up and settle down into the classic flat-topped cheesecake as it cools. It may have some condensation on the surface. If so, lightly blot it with a paper towel.
Leave the cheesecake in the pan during the entire chilling process. First, leave it to cool on the counter for an hour or so and then cover it. Now, the hardest part of the whole recipe: waiting while it chills for at least 4 hours or preferably overnight.
Chocolate ganache topping:
Heat the heavy cream and sugar in the microwave until piping hot. Pour it over the chocolate and let it sit for a minute or two and then gently whisk until completely melted and smooth. Stir in the vanilla and pour the warm ganache over the chilled cheesecake, which should still be in its pan. Let this set for 5-15 minutes before serving.
Run a knife around the inside of the pan to release the ring. If you use a push pan, set it on a peanut butter jar or a can and pull the ring straight down. Voila. Perfect cheesecake.
Serve as is or gild the lily a little with a ring of toasted almond slices and/or coconut around the edge of the top. Or decorate with whipped cream and sprinkle a little toasted coconut and/or almonds on it. Let your mind run wild. Your taste buds certainly will.