Coconut Chocolate Cheesecake

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  1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring-form pan.
  2. Bake at 350°F for 10 minutes.
  3. Melt chocolate and margarine over low heat; stirring until smooth.
  4. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended.
  5. Add eggs, one at a time, mixing well after each addition.
  6. Blend in chocolate mixture and coconut; pour over crust.
  7. Bake at 350°F for 55 to 60 minutes or until set.
  8. Combine sour cream, sugar and brandy; spread over cheesecake.
  9. Bake at 300°F for 5 minutes.
  10. Loosen cake from rim of pan; cool before removing rim of pan.
  11. Chill.