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Coconut Choco Cheesecake
Ingredients:
1 cup Graham Cracker Crumbs
3 tablespoon Sugar
3 tablespoon Margarine -- Melted
2 ounces Unsweetened Baking Chocolate
2 tablespoon Margarine
16 ounces Cream Cheese -- Softened
1-1/4 cups Sugar
1/4 teaspoon Salt
5 each Large Eggs
1-1/3 cups Flaked Coconut (3.5 oz Can)
1 cup Sour Cream
2 tablespoon Sugar
2 tablespoon Brandy
Instructions:
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. |
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