|1 cup||Graham cracker crumbs|
|3 tablespoons||Margarine, melted|
|1 cup||Sour cream|
|2 ounces||Unsweetened baking chocolate|
|16 ounces||Cream cheese, softened|
|1⅓ cup||Flaked coconut (3.5 oz can)|
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.
Source: Uploaded to Cooking Echo Shared by Judi M. Phelps - The San Jose Kid
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