| 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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