Crust:
1 cup graham cracher crumbs
3 Tbsp sugar
3 Tbsp margarine, melted
Filling:
2 squares unsweetened chocolate
2 Tbsp margarine
2 pkgs. (8 oz) cream cheese, softened
1 1/4 cups sugar
1/4 tsp. salt
5 eggs
1 1/3 cups (3 1/2oz) angel flake coconut
Topping:
1 cup sour cream
2 Tbsp. sugar
2 Tbsp. brandy (I have substituted 2 tsp. vanilla)
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Crust: Heat oven 350 F
Mix crumbs, sugar and margarine; press onto bottom of 9 springform pan. Bake 10 minutes.
Filling:
Melt chocolate and margarine over low heat, stirring until smooth. Cool. Beat cream cheese, sugar and salt at Medium spped with electric mixer until well blended. Add eggs, 1 at a time, moxing well after each addition. Blend in chocolate mixture and coconut; Pour over crust.
Bake 1 hour. Reduce oven temp. to 300 F
Topping;
Mix sour cream, sugar and brandy; carefully spread over cheesecake. Bake 5 minutes. Loosen cake from rim of pan; cool before removing pan. Refrigerate. Garnish with chocolate shavings, if desired.
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