Coconut chocolate cheesecake

Yield: 10 servings

Measure Ingredient
1 cup Grham Cracker Crumbs
3 tablespoons Margarine, Melted
2 tablespoons Margarine
1¼ cup Sugar
5 eaches Large Eggs
1 cup Sour Cream
2 tablespoons Brandy
3 tablespoons Sugar
2 ounces Unsweetened Baking Chocolate
16 ounces Cream Cheese, Softened
¼ teaspoon Salt
1⅓ cup Flaked Coconut (3.5 oz Can)
2 tablespoons Sugar

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.

Submitted By MONICA WILLYARD On 05-22-95

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