Coconut chocolate cheesecake

Yield: 10 servings

1 cup Grham Cracker Crumbs
3 tablespoon Margarine, Melted
2 tablespoon Margarine
1 � cup Sugar
5 each Large Eggs
1 cup Sour Cream
2 tablespoon Brandy
3 tablespoon Sugar
2 ounce Unsweetened Baking Chocolate
16 ounce Cream Cheese, Softened
teaspoon Salt
1 ⅓ cup Flaked Coconut 
2 tablespoon Sugar

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