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.
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|Serving Size: 1 Serving (308g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 388 (45%)|
|Amt Per Serving||% DV|
|Total Fat 43.1g||57 %|
|Saturated Fat 18.1g||91 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 587.6mg||181 %|
|Sodium 484.8mg||17 %|
|Potassium 325.2mg||9 %|
|Total Carbohydrate 105.8g||31 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 104.5g|
|Protein 20.2g||29 %|
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Calories per serving: 870
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