Chocolate Coconut Cheesecake

by Arlene

Servings: 12 servings

INGREDIENTS

1 cup graham cracker crumbs
3 tbsp. sugar
3 tbsp. margarine, melted
2 oz. unsweetened baking chocolate
2 tbsp. margarine
16 oz. cream cheese, softened
1-1/4 cups sugar
1/4 tsp. salt
5 eggs
1-1/3 cups (1 can (3-1/2 oz.))flaked coconut
1 cup sour cream
2 tbsp. sugar
2 tbsp. Brandy

INSTRUCTIONS

Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350°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 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Reduce oven 300°F and bake 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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Tagged: cheesecakes, chocolatecoconutcheesecake, desserts add tags

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