Coconut Chocolate Cheesecake

Ingredients

Crust

• 1 cup Graham cracker crumbs
• 3 tablespoons granulated sugar
• 3 tablespoons butter, melted

Filling

• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons butter
• 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

Instructions

1. Combine crumbs, sugar and butter. Press onto the bottom of a 9 inch springform pan.
2. Bake at 350 degrees F for 10 minutes.
3. Melt chocolate and the 2 tablespoons butter over low heat, stirring until smooth. Cool.
4. Combine cream cheese, the 1 1/4 cups sugar and salt, mixing at medium speed of electric mixer until well blended.
5. Add eggs, one at a time, mixing well after each addition.
6. Blend in chocolate mixture and coconut; pour over crust.
7. Bake at 350 degrees F for 55 to 60 minutes or until set.
8. Combine sour cream, the 2 tablespoons sugar and brandy; spread over cheesecake.
9. Bake at 300 degrees F for 5 minutes.
10. Loosen cake from rim of pan; cool before removing rim of pan. Chill.