Chicago Chocolate Coconut Cheesecake Recipe

For Crust: Combine crumbs and butter. Mix well. Press onto bottom and 1" up sides of 9-inch springform pan. Wrap outside of pan with heavy duty foil. (Pan should be greased before pressing in crust.) Bake at 350 degrees F for 8 minutes. Cool.

For Filling: Melt chocolate until smooth. Set aside. Beat cheese and sugar until smooth. Beat in flour and eggs one at a time. Add cream and extracts. Stir in coconut.

Pour filling into crust. Drizzle melted chocolate over filling. Swirl chocolate and coconut batter together making a decorative pattern.

Place cake in a large baking pan. Add enough hot water to the pan to come 1 inch up sides of cake pan. Bake at 325 degrees F for 1 hour and 15 minutes. Remove from water. Cool. Remove from pan.

Refrigerate overnight. Decorate with additional coconut.