Chocolate Coconut Cheesecake
1 cup chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
2 squares (1 oz each) unsweetened baking chocolate
2 tablespoons butter
2 packages (8 oz each) cream cheese, softened
1-1/4 cups sugar
1/4 teaspoon salt
1-1/3 cup coconut flakes
1 cup sour cream
2 tablespoons sugar
2 tablespoons brandy
Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch springform pan. Bake at 350ºF for 10 minutes.
Melt chocolate and butter over low heat, stirring until smooth. Cool. Beat cream cheese, sugar and salt at medium 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 350ºF for 50 minutes.
Reduce oven to 300ºF.
Mix sour cream, sugar, and brandy together. Carefully spread over cheesecake. Bake 10 minutes. Loosen cake from rim of pan. Completely cool before removing rim. Refrigerate.
Garnish this with toasted coconut flakes.