Coconut Choco Cheesecake

Recipe Ingredients

1 cup	146g / 5.1oz	Graham cracker crumbs
3 tablespoons	45ml	Sugar
3 tablespoons	45ml	Margarine - melted
2 oz	56g	Unsweetened baking chocolate
2 tablespoons	30ml	Margarine
16 oz	454g	Cream cheese - softened
1 1/4 cups	247g / 8.7oz	Sugar
1/4 teaspoon	1.3ml	Salt
5 teaspoons	25ml	Eggs (large)
1 1/3 cups	123g / 4.3oz	Coconut - flaked
1 cup	237ml	Sour cream
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Brandy

Recipe Instructions

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan.

Bake at 350F for 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth.

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 350F for 55 to 60 minutes or until set.

Combine sour cream, sugar and brandy; spread over cheesecake.

Bake at 300F for 5 minutes. Loosen cake from rim of pan.

Cool before removing rim of pan.

Chill before serving.

Source:
the Hershey Kitchens

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