Cheesecake ( coconut choco )

10 Servings

Ingredients

Quantity Ingredient
1 cup Graham cracker crumbs
3 tablespoons Margarine, melted
2 tablespoons Margarine
1¼ cup Sugar
5 Large eggs
1 cup Sour cream
2 tablespoons Brandy
3 tablespoons Sugar
2 ounces Unsweetened baking chocolate
16 ounces Cream cheese, softened
¼ teaspoon Salt
1⅓ cup Flaked coconut (3.5 oz can)
2 tablespoons Sugar

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.

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

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