Coconut Choco Cheesecake

10 Servings

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Coconut Choco Cheesecake Ingredients

1 c Grham Cracker Crumbs	3 tb Sugar
3 tb Margarine, Melted	2 oz Unsweetened Baking Chocolate
2 tb Margarine	16 oz Cream Cheese, Softened
1 1/4 c Sugar	1/4 ts Salt
5 Large Eggs	1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream	2 tb Sugar
2 tb Brandy

Instructions for Coconut Choco Cheesecake

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 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 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip

Main Ingredient: Cream CheeseCuisine: Uncategorized