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