Chocolate Coconut Cheesecake 

Crust:

1 cup graham cracker crumbs

3 tbl. sugar

3 tbl. margarine, melted

2-1 oz. squares unsweetened chocolate

2 tbl. margarine

2-8 oz. pkg. cream cheese, softened

1-1/4 cups sugar

1/4 tsp. salt

5 eggs

1-1/3 cups flaked coconut

1 cup sour cream

2 tbl. sugar

2 tbl. brandy

Combine crumbs, sugar and margarine. Press onto bottom of 9 inch springform pan. Bake at 350* for 10 minutes. Melt chocolate and margarine over low heat, stirring until smooth. Cool. 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* for 55-60 minutes or until set. Combine sour cream, sugar, and brandy. Spread over cheesecake. Bake at 300* for 5 minutes. Loosen cake from rim of pan; cool.