Coconut & Chocolate Cheesecake

• 1 cup Graham Cracker crumbs

• 3 tablespoons sugar
• 3 tablespoons margarine, melted
• 2 oz unsweetened baking chocolate
• 2 tablespoons margarine
• 16 oz cream cheese, softened
• 1 1/4 cup sugar
• 1/4 teaspoon salt
• 5 large eggs
• 1 1/3 cup flaked coconut (3.5 oz Can)
• 1 cup sour cream
• 2 tablespoons sugar
• 2 tablespoons brandy

Method

Preheat oven to 350 °F.

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan.  Bake in preheated 350° F.oven 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.   Do not overbeat.  This will incorporate too much air which ends up deflating the finished product.  Blend in chocolate mixture and coconut.  Pour mixture 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., 5 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  When cooled to room temperature, chill in refrigerator.

Serves: 10

Contributor: Pat Ciesla

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