| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes, Desserts, Cheesecakes |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham Cracker Crumbs |
| 3 |
tb |
Sugar |
| 3 |
tb |
Margarine, Melted |
| 2 |
oz |
Unsweetened Baking Chocolate |
| 2 |
tb |
Margarine |
| 16 |
oz |
Cream Cheese, Softened |
| 1 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 5 |
|
Large Eggs |
| 1 1/3 |
c |
Flaked Coconut (3.5 oz Can) |
| 1 |
c |
Sour Cream |
| 2 |
tb |
Sugar |
| 2 |
tb |
Brandy |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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