Chocolate and coconut are the stars of these incredibly yummy almond joy cheesecake bars! They're easy to make and are the hit of every party!
1 package chocolate ghram cookies(honey maid)
6 Tbsp unsalted butter, melted
1/4 cup granulated sugar
1 1/2 tsp vanilla extract
1/2 tsp coconut extract
16 oz cream cheese, room temp
1 large egg
1/3 cup chopped almonds
1 cup mini chocolate chips, divided
1/2 cup sweetened shredded coconut + more for garnish
Preheat oven to 350 degrees. Line a 8×8 baking dish with parchment paper, making sure the edges hang over on the sides.
Add the chocolate graham cookies into a food processor or blender and pulse until fine crumbs.
In a medium bowl, stir together the chocolate crumbs and melted butter.
Press crust into the bottom of the lined baking dish. Bake for 10 minutes. Set aside to cool.
In the bowl of a stand mixer, beat together cream cheese, egg, sugar, vanilla extract and coconut extract until smooth and creamy, approximately 2 to 3 minutes.
Gently fold in 1/2 cup mini chocolate chips, 1/2 cup shredded coconut and chopped almonds. Spread the mixture over the crust. Sprinkle the remaining 1/2 cup mini chocolate chips over the top. Bake for 30 to 35 minutes, or until the edges are golden and the cheesecake is set in the center.
Chill for at least 3 hours before removing and cutting into squares.