Mix together and press ¾ of the crumbs on to the bottom of a spring form pan, press down using the bottom of a glass. If it sticks dip the glass in sugar. Save the remainder to sprinkle around the top of the cheesecake for decoration.
Filling:
Blend all ingredients in a food processor or blender, except eggs. When very smooth drop in eggs, mix only for a few seconds to incorporate.
Pour into prepared crust. Sprinkle remaining crumbs around the edges for decoration.
Bake in a preheated 325ºF oven for approximately 50 minutes.
Cool and refrigerate in the pan until ready to serve. Run the back of a knife around edges to loosen from pan.
Topping:
Whisk all ingredients in a small sauce pot until smooth, except chopped chocolate. When blended add chocolate to pan. On medium heat simmer all of the ingredients together, whisking regularly to prevent sticking.
Reduce the mixture allowing to thicken for 5 minutes.
Cool and pour over the cooled cheesecake.
This makes quite a bit and can be served on the side as well.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/coconut-chocolate-cheesecake