Instructions: For crust: preheat oven to 350 degrees. Wrap outside of 9-inch diameter springform pan with foil. Finely grind cracker crumbs, coconut, almonds and sugar in processor. Add butter and process until moist crumbs form. Press mixture onto bottom and 1-inch up sides of pan. Bake crust until set and beginning to brown (about 12 minutes). Cool. Reduce oven temperature to 325 degrees. For filling: using electric mixture, beat cream cheese and sugar in large bowl until smooth. Add eggs one at a time, beating just until blended after each addition. Mix in coconut and extract. Fold in almonds. Transfer filling to crust. Bake until cake is puffed and no longer moves when pan is shaken (about 1 hour 15 minutes). Cool completely on rack. Glaze: combine 1 cup chocolate chips, cream and vanilla in small saucepan. Stir over medium-low heat until smooth. Cool until glaze begins to thicken but can still be poured (about 30 minutes). Pour glaze over cooled cake. Spread evenly. Chill cake overnight.

Run small knife around sides of cake to loosen. Release pan sides.

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