This Chocolate Cherry Coconut Cheesecake tastes like a cherry blossom - my favourite chocolate bar! It's an easy homemade dessert recipe that you can make for the holidays, for birthday parties, or just because! This recipe has a chocolate coconut peanut base, topped with creamy almond filling and maraschino cherries. Try to imagine something more delicious than that!
Preheat oven to 300 degrees F. Mix all ingredients together in a medium sized bowl and press into a 10 inch springform pan.
Whip 1/2 cup of the whipping cream until soft peaks form.
Use a handmixer to blend the cream cheese until smooth. Add sugar and mix until light and fluffy - a few minutes.
Add eggs one at a time, mixing well between additions. Add almond extract, cornstarch and 1/2 cup of unwhipped cream. Mix well to combine.
Fold in cream you whipped earlier.
Pour over base, smooth out top and bake for 70-75 minutes, or until centre is almost set. Remove from oven, run a sharp knife around the inside of the pan, and let cool on a wire rack. Refrigerate at least a few hours, but preferably overnight.
Whip remaining cup of cream with sugar until soft peaks form. Spread it over chilled cheesecake. Decorate with maraschino cherries. Serve with a drizzle of maraschino cherry syrup from the jar, for the true cherry blossom experience.