Coconut choco cheesecake

10 servings

Ingredients

Quantity Ingredient
1 cup Grham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine, Melted
2 ounces Unsweetened Baking Chocolate
2 tablespoons Margarine
16 ounces Cream Cheese, Softened
1¼ cup Sugar
¼ teaspoon Salt
5 eaches Large Eggs
1⅓ cup Flaked Coconut (3.5 oz Can)
1 cup Sour Cream
2 tablespoons Sugar
2 tablespoons Brandy

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.

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