Coconut Chocolate Cheesecake

Course : Cheesecakes
Serves: 10
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Ingredients:

1 cup Graham Cracker Crumbs
3 tablespoons Sugar
3 tablespoons Margarine -- Melted
2 ounces Unsweetened Baking Chocolate
2 tablespoons Margarine
16 ounces Cream Cheese -- Softened
1 1/4 cups Sugar
1/4 teaspoon Salt
5 Large Eggs
1 1/3 cups Flaked Coconut (3.5 oz Can)
1 cup Sour Cream
2 tablespoons Sugar
2 tablespoons Brandy
 

Preparation / Directions:

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 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., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.


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