Coconut Chocolate Cheesecake

 

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Crust 1 cup graham cracker crumbs 3 tablespoons granulated sugar 3 tablespoons margarine, melted Filling 2 (1 ounce) squares unsweetened chocolate 2 tablespoons margarine 16 ounces cream cheese, softened 1 1/4 cups granulated sugar 1/4 teaspoon salt 5 eggs 1 1/3 cups flaked coconut Topping 1 cup sour cream 2 tablespoons granulated sugar 2 tablespoons brandy

The Directions

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 1 1/4 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.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.