Coconut Chocolate Cheesecake

Ingredients:

• 1 c Graham Cracker Crumbs
• 3 TB Sugar
• 3 TB Margarine, Melted
• 2 oz. Unsweetened Baking Chocolate
• 2 TB Margarine
• 16 oz. Cream Cheese, Softened
• 1 1/4 c Sugar
• 1/4 tsp. Salt
• 5 Large Eggs
• 1 1/3 c Flaked Coconut (3.5 oz. Can)
• 1 c Sour Cream
• 2 tb Sugar
• 2 tb Brandy
  

Directions:

1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F. for 10 minutes.
2. Melt chocolate and margarine over low heat; stirring until smooth.
3. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust.
5. Bake at 350 degrees F. for 55 to 60 minutes or until set.
6. Combine sour cream, sugar and brandy; spread over cheesecake.
7. Bake at 300 degrees F. for 5 minutes.
8. Loosen cake from rim of pan; cool before removing rim of pan. Chill.