Coconut Chocolate Cheesecake

Crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons margarine, melted

Filling:
2 (1 ounce) squares unsweetened chocolate
2 tablespoons margarine
16 ounces cream cheese, softened
1 1/4 cups granulated sugar
1/4 teaspoon salt
5 eggs
1 1/3 cups flaked coconut

Topping:
1 cup sour cream
2 tablespoons granulated sugar
2 tablespoons brandy

Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

Melt chocolate and the 2 tablespoons margarine over low heat, stirring until smooth. Cool.

Combine cream cheese, the 1 1/4 cups sugar and salt, mixing at medium speed of 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 for 55 to 60 minutes or until set.

Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300 degrees F for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.