Coconut Chocolate Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
2 ounces unsweetened baking chocolate
2 tablespoons margarine
2 pkgs. (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/4 teaspoon salt
5 large eggs
1-1/3 cups coconut, flaked
1 cup sour cream
2 tablespoons sugar
2 tablespoons brandy
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350ºF for 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 350ºF for 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300ºF for 5 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill before serving.