Yield: Makes 16 servings
Heat oven to 350 F. In food processor, combine cookies, coconut and nuts; pulse to crush. Add butter in a steady stream until combined. Press mixture into bottom and halfway up sides of a 9#211; springform pan. In a large bowl beat cream cheese on medium speed until smooth. Add sugar; beat 2 minutes. Beat in chocolate just until blended. Add eggs and yolk, one at a time. Reduce speed to low; beat in cornstarch and extract. Pour into crust; bake 55 minutes. Turn off oven and let cheesecake cool in oven with door slightly ajar for 1 hour. Remove to wire rack; release sides of pan. Cover; cool completely. Garnish top with chocolate leaves, if desired.
Please note that some ingredients and brands may not be available in every store.