Recipe - Coconut Choco Cheesecake

1 cup Grham Cracker Crumbs
3 tablespoon Margarine, Melted
2 tablespoon Margarine
1 One fourth cup Sugar
5 Large Eggs
1 cup Sour Cream
2 tablespoon Brandy
3 tablespoon Sugar
2 ounce Unsweetened Baking Chocolate
16 ounce Cream Cheese, Softened
One fourth teaspoon Salt
1 1/3 cup Flaked Coconut (3.5 ounce Can)
2 tablespoon Sugar

Combine crumbs, sugar and margarine; press onto bottom of 9inch 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.

Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip