Coconut Choco Cheesecake

Ingredients & Directions


1 c Grham Cracker Crumbs 1/4 ts Salt
3 tb Sugar 5 ea Large Eggs
3 tb Margarine, Melted 1 1/3 c Flaked Coconut (3.5 oz Can)
2 oz Unsweetened Baking Chocolate 1 c Sour Cream
2 tb Margarine 2 tb Sugar
16 oz Cream Cheese, Softened 2 tb Brandy
1 1/4 c 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.

Yields
10 servings

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