Title: Coconut Chocolate Cheesecake
Categories: Cake Dessert Cheesecake
Yield: 10 Servings
| 1 | c | Graham 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 | | Large Eggs |
| 1 1/3 | c | Flaked Coconut (3.5 oz Can) |
| 1 | c | Sour Cream |
| 2 | tb | Sugar |
| 2 | tb | Brandy |
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.