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