Toasted Almond & Coconut Cheesecake
1 – 40 oz. The Father’s Table New York Style Cheesecake, defrosted
1 1/2 cups Sliced Almonds
1 cup Flaked Sweetened Coconut
1 cup Whipped Topping
3/4 cup Caramel Sauce, divided
1 cup Strawberries, whole
Place almonds in a non-stick skillet over medium heat for 5- 7 minutes, stirring frequently. When lightly toasted remove from heat and allow to cool. Toast coconut following package directions; allow to cool. In a bowl, combine whipped topping and 1/2 cup caramel sauce; spread on cheesecake. Sprinkle with toasted almonds and toasted coconut. Drizzle with remaining caramel sauce. Arrange strawberries in the center. Keep refrigerated.
Serves 12.