Title: Coconut Choco Cheesecake
Categories: Cake Dessert
Yield: 10 Servings

1	c	Graham cracker crumbs
3	tb	Margarine, melted
2	tb	Margarine
1 1/4	c	Sugar
5		Large eggs
1	c	Sour cream
2	tb	Brandy
3	tb	Sugar
2	oz	Unsweetened baking chocolate
16	oz	Cream cheese, softened
1/4	ts	Salt
1 1/3	c	Flaked coconut (3.5 oz can)
2	tb	Sugar

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.

Source: Uploaded to Cooking Echo Shared by Judi M. Phelps - The San Jose Kid

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