Coconut Chocolate Cheesecake


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

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.