Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch springform pan. Bake at 350F for 10 minutes. Melt chocolate and butter over low heat, stirring until smooth. Cool. Beat cream cheese, sugar and salt at medium 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 for 50 minutes. Reduce oven to 300F. Mix sour cream, sugar, and brandy together. Carefully spread over cheesecake. Bake 10 minutes. Loosen cake from rim of pan. Completely cool before removing rim. Refrigerate. I garnish this with toasted coconut flakes. Posted to FOODWINE Digest 22 October 96 Date: Tue, 22 Oct 1996 16:30:21 -0400 From: Rosebud
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|Serving Size: 1 Serving (2462g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1943 (31%)|
|Amt Per Serving||% DV|
|Total Fat 215.9g||288 %|
|Saturated Fat 95g||475 %|
|Monounsaturated Fat 71.3g|
|Polyunsanturated Fat 20.7g|
|Cholesterol 5529.7mg||1701 %|
|Sodium 2299.9mg||79 %|
|Potassium 2000mg||53 %|
|Total Carbohydrate 957g||281 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 956.6g|
|Protein 161.6g||231 %|
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Calories per serving: 6308
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