Coconut Chocolate Cheesecake

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp sugar
• 3 tbsp margarine, melted
• 2 oz unsweetened baking chocolate
• 2 tbsp margarine
• 16 oz cream cheese, softened
• 1¼ cups sugar
• ¼ tsp salt
• 5 large eggs
• 1⅓ cups flaked coconut (3.5 oz can)
• 1 cup sour cream
• 2 tbsp sugar
• 2 tbsp brandy

Directions

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