Coconut Choco Cheesecake



	Coconut Choco Cheesecake cakes, desserts, cheesecakes 1 cup grham cracker crumbs 3 tablespoon sugar 3 tablespoon margarine, melted 2 oz unsweetened baking chocolate 2 tablespoon margarine 16 oz cream cheese, softened 1 1/4 cup sugar 1/4 teaspoon salt 5 each large eggs 1 1/3 cup flaked coconut (3.5 oz can) 1 cup sour cream 2 tablespoon sugar 2 tablespoon 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.