Preheat oven to 350ºF. Let's start with the crust: In a bowl, mix graham cracker crumbs, almonds, and salt with a flexible spatula. Stir in melted butter until dry ingredients are lightly moistened. Press the mixture into the bottom of a 9-inch springform pan. Wrap outside of pan tightly with two layers of aluminum foil. Bake for 10 minutes, then cool on a wire rack with the foil on.

Let's make that filling: with an electric mixer on medium speed, beat cream cheese and sugar until fully combined and light, about 2 minutes. Scrape down the sides and bottom of a bowl and beat again until smooth. Beat the eggs in one at a time, beating well after each addition. Scrape down bowl again. Beat in vanilla, cream of coconut and salt. Pour remaining cream of coconut into a small bowl, cover it with plastic and keep it in the fridge to use later as a topping. Pour filling onto crust. Transfer springform pan to a roasting pan and fill it with hot tap water until it reaches 1 inch up sides of springform pan.

Bake for 1 hour, until filling is set but still a little jiggly in the center (it'll get firmer as it cools). Take springform pan out of roasting pan and remove foil. Let cake cool on a wire rack for 1 hour.

Lightly cover the cheesecake with plastic wrap and refrigerate until cold and firm, at least 6 hours.

Let's finish things up with the topping: Pour cream of coconut and heavy cream into a saucepan and warm over medium-low heat until mixture starts simmering. In a bowl, pour mixture over chocolate and whisk until melted and mixture is smooth. Let it cool. Pour 1/2 cup to 1 cup topping over cheesecake, spreading with an offset spatula. Garnish with toasted coconut and sliced almonds, if desired. Chill until chocolate mixture has set, about 10 minutes. Run a sharp paring knife around inside of pan and release the sides. Slice and serve.