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Coconut Chocolate Cheesecake


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


Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F. for 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. for 55 to 60 minutes or until set.

Combine sour cream, 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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