| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cakes, Desserts | 10 | Servings | |
INGREDIENTS
| 1 | c | Grham Cracker Crumbs |
| 3 | tb | Margarine, Melted |
| 2 | tb | Margarine |
| 1 1/4 | c | Sugar |
| 5 | Large Eggs | |
| 1 | c | Sour Cream |
| 2 | tb | Brandy |
| 3 | tb | Sugar |
| 2 | oz | Unsweetened Baking Chocolate |
| 16 | oz | Cream Cheese, Softened |
| 1/4 | ts | Salt |
| 1 1/3 | c | Flaked Coconut (3.5 oz Can) |
| 2 | tb | Sugar |
INSTRUCTIONS
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
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