Coconut choco cheesecake

Yield: 6 Servings MMM

Ingredients:

1 c Graham cracker crumbs
3 tb Sugar
3 tb Margarine melted MMMMM----------------------------BODY---------------------------------
2 ea 1-ounce squares unsweetened
2 tb Margarine
2 pk 8-ounce cream cheese soften
1 1/4 c Sugar
1/4 ts Salt
5 ea Eggs
1 cn 3 1/2-ounce flaked coconut MMMMM--------------------------TOPPING-------------------------------
1 c Sour cream
2 tb Sugar
2 tb Brandy BASE: Combine crumbs sugar and margarine. Press onto bottom of
9-inch springform pan. Bake at 350
10 minutes.

Instructions:

BODY: 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 1 hour. TOPPING: Combine sour cream sugar and brandy; carefully spread over cheesecake. Bake at 300 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate shavings if desired.