Crust
Pre-heat the oven to 350°F.
Wrap the outside of a 9 inch springform pan with a 2¾ inch high sides with foil.
Finely grind cracker crumbs, coconut, almonds and sugar in a processor. Add butter and process until moist crumbs form.
Insert a waxed paper circle or parchment paper to fit on the bottom to help separate the pan from the cake later.
Press the mixture onto the bottom of the waxed paper circle and springform pan and 1 inch up the sides of the pan.
Bake the crust until set and beginning to turn brown. (about 12 minutes) Cool and reduce oven to 325°F.

Filling
With an electric mixer, beat the cream cheese and sugar until smooth. Add eggs, 1 at a time, beating just until blended after each addition.
Mix in coconut extract
Fold in almonds. Transfer the filling to the springform pan inside the cooled crust.
Bake until the cake is puffed and no longer jiggles when shaken, about 1 hour and 15 minutes. Cool completely on a rack (leave in the springform pan).

Glaze
Combine the chocolate chips, whipping cream and vanilla extract in a small sauce pan. Stir over medium low heat until smooth. Cool until the glaze begins to thicken, but can still be poured, about 30 minutes.
Pour the glaze over the cooled cake, spread evenly and chill the entire cake, springform pan and all overnight.

Run a small knife around the sides of the the springform pan to loosen it. Release the pan side and remove the cake.
pull the bottom of the springform pan off by pulling on an edge of the wax or parchment paper and place on a serving plate to cut and serve.