Chocolate Coconut Cheesecake

Chocolate Coconut Cheesecake Crust:

1 cup graham cracker crumbs

3 tablespoons granulated sugar

3 tablespoons melted butter

Preheat oven to 350 degrees. Combine the crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan and bake at 350 degrees for 10 minutes. Set aside to cool.

Filling:

2 (8 ounce) packages of cream cheese, softened

1 and 1/4 cup granulated sugar

5 eggs at room temperature

1 (3 and 1/2 ounce) can of flaked coconut

1/4 teaspoon salt

2 (1 ounce) squares of unsweetened chocolate

2 tablespoons butter

Melt the chocolate and margarine over low heat, stirring constantly until smooth. Set aside to cool.

With electric mixer on medium speed, combine the cream cheese, sugar and salt until well blended. Add the eggs one at a time and blending well after each addition. Blend in the melted chocolate and coconut and pour over the crust. Bake at 350 degrees for one hour.

Topping:

1 cup sour cream

2 tablespoons granulated sugar

2 tablespoons brandy

Combine the sour cream, sugar and brandy and spread over the cheesecake. Bake at 300 degrees for 5 minutes. Loosen the cake from teh pan by running a knife around the edge but don't remove the rim.

Cool to room temperature and then refrigerate for several hours before removing the rim and serving.

Serves 12.

Chocolate Coconut Cheesecake-->Chocolate Cheesecake Recipes