Almond Joy Cheesecake

"Unimaginable cheesecake that tastes like Almond Joy.

YIELDS:
8
PREPARATION TIME:
0 HOURS 30 MINUTES
TOTAL TIME:
7 HOURS 30 MINUTES

INGREDIENTSFOR OREO CRUELS

FOR CHEESECAKE

FOR TOPING

DIRECTION

Preheat the oven to 325º and spray an 8 "or 9" springform skillet with cooking spray. Make cheese cake filling: In a large bowl using a hand mixer or stand mixer using the paddle attachment, shake the cream cheese and sugar together. Add eggs, one at a time, then sour cream, flour, almond extract, and salt.
Making crust: In a large Ziploc bag or food processor equipped with a metal knife, mash or mix Oreos until fine crumbs are formed. Transfer to a bowl and pour the melted butter. Stir until the crusts are completely coated and moist.
Press the Oreo mixture into the pan and 1/3 of the way up, wrap tightly. Pour the contents of the cheesecake over the crust.
Wrap the bottom of the pan tightly with aluminum foil and place it in the deep pan. Pour in enough boiling water to appear in the middle of the pan. Bake until the middle of the cheesecake is only slightly shaken, 1 hour 10 minutes to 1 hour 30 minutes. Turn off the heat, prop the oven door open, and let the cheesecake cool in the oven, 1 hour, then cool the cheesecake until it is firm, at least 5 hours and until overnight.
Making a ganache topping: In a small saucepan over medium heat, heat the thick cream until steaming. Pour the chocolate chips and let stand for 5 minutes. Beat until smooth then cool a little.
Pour the Ganache on top of the cold cheesecake and sprinkle coconut and almonds on top. Chill until the ganache is set, 10 more minutes. Slice and serve.

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