Coconut Choco Cheesecake Recipe
Ingredients
| Graham cracker crumbs | 1 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Margarine | 3 Tablespoon, melted | |
| 2 1-oz. squares unsweetened chocolate | ||
| Margarine | 2 Tablespoon | |
| 2 8-oz. pkgs. Cream Cheese, softened | ||
| Sugar | 1 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Eggs | 5 | |
| Flaked coconut | 1 1/3 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Sugar | 2 Tablespoon | |
| Brandy | 2 Tablespoon | |
Directions
Combine crumbs, sugar and margarine.
Press onto bottom of 9-inch springform pan.
Bake at 350°, 10 minutes.
Melt chocolate and margarine over low heat, stirring until smooth.
Cool.
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°, 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake.
Bake at 300°, 5 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Press onto bottom of 9-inch springform pan.
Bake at 350°, 10 minutes.
Melt chocolate and margarine over low heat, stirring until smooth.
Cool.
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°, 55 to 60 minutes or until set.
Combine sour cream, sugar and brandy; spread over cheesecake.
Bake at 300°, 5 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Chef
