Coconut Choco Cheesecake Recipe
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Coconut Choco Cheesecake
1 cup Grham Cracker Crumbs
3 tbsp Sugar
3 tbsp Margarine, Melted
2 oz Unsweetened Baking Chocolate
2 tbsp Margarine
16 oz Cream Cheese, Softened
1 1/4 cup Sugar
1/4 tsp Salt
5 each Large Eggs
1 1/3 cup Flaked Coconut (3.5 oz Can)
1 cup Sour Cream
2 tbsp Sugar
2 tbsp Brandy
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.
Serves: 10 |
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