Coconut Chocolate Cheesecake Recipe

Ingredients:
1 c
Grham Cracker Crumbs
3 tb
Sugar
3 tb
Margarine, Melted
2 oz
Unsweetened Baking Chocolate
2 tb
Margarine
16 oz
Cream Cheese, Softened
1 1/4 c
Sugar
1/4 ts
Salt
5 ea
Large Eggs
1 1/3 c
Flaked Coconut (3.5 oz Can)
1 c
Sour Cream
2 tb
Sugar
2 tb
Brandy

Directions:
Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Tagged as: 60 minutes, baking chocolate, c sugar, cheesecake, chill, chocolate mixture, cracker crumbs, cream cheese, cream sugar, eggs, electric mixer, flaked coconut, medium speed, oz, rim, sour cream, sugar and salt, tb brandy, tb margarine, tb sugar