Yield: 10 servings
|1 cup||Grham Cracker Crumbs|
|3 tablespoons||Margarine, Melted|
|5 \N||Large Eggs|
|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.