Recipe - Coconut Chocolate Cheesecake

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

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini