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Coconut Chocolate Cheesecake

Ingredients

Crust:

1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted

Filling:

2 x 1 ounce squares unsweetened chocolate
2 tablespoons margarine
16 ounces cream cheese, softened
1 cups granulated sugar
teaspoon salt
5 eggs
1⅓ cups flaked coconut

Topping:

1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons brandy


Method

Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.


Melt chocolate and the 2 tablespoons margarine over low heat, stirring until smooth. Cool.


Combine cream cheese, the 1¼ cups sugar and salt, mixing at medium speed of 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 for 55 to 60 minutes or until set.


Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300 degrees F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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