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    • Coconut Choco Cheesecake

    Posted on
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    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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