Chocolate Coconut Cheesecake
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Ingredients
| 1 cup | graham cracker crumbs | | 3 tbsp. | sugar | | 3 tbsp. | margarine, melted | | 2 oz. | unsweetened baking chocolate | | 2 tbsp. | margarine | | 1 lb. | cream cheese, softened | | 1-1/4 cup | sugar | | 1/4 tsp. | salt | | 5 | eggs | | 1-1/3 cup | flaked coconut | | 1 cup | sour cream | | 2 tbsp. | sugar | | 2 tbsp. | Brandy |
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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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