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
  1. 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.
  2. 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.
  3. 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.