1 c Graham cracker crumbs
3 tb Margarine, melted
2 tb Margarine
1 1/4 c Sugar
5 Large eggs
1 c Sour cream
2 tb Brandy
3 tb Sugar
2 oz Unsweetened baking chocolate
16 oz Cream cheese, softened
1/4 ts Salt
1 1/3 c Flaked coconut (3.5 oz can)
2 tb 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.
