Coconut Chocolate Cheesecake

Preheat the oven to 325°F (165°C). Combine graham cracker crumbs, 3 tbsp sugar, and 3 tbsp melted margarine in a bowl, mixing until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to create an even crust.

Melt the 2 oz unsweetened baking chocolate and 2 tbsp margarine together in a heatproof bowl over gently simmering water, stirring occasionally until fully combined and smooth.

Beat the softened cream cheese with 1¼ cups sugar and ¼ tsp salt in a large bowl using an electric mixer on medium speed until light and fluffy, about 2 minutes.

Add the melted chocolate mixture to the cream cheese mixture and blend on medium speed until fully incorporated, scraping down the sides of the bowl as needed.

Add the 5 eggs one at a time to the mixture, beating on low speed after each addition until just combined; avoid overmixing to prevent excess air incorporation.

Gently fold in the 1⅓ cups flaked coconut using a spatula until evenly distributed throughout the batter.

Pour the batter into the prepared crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan to create a water bath.

Bake in the preheated oven for 60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center (about a 2-inch circle in the middle).

Remove the cheesecake from the oven and the water bath, then let it cool to room temperature for 15 minutes on a wire rack.

Combine the sour cream, 2 tbsp sugar, and 2 tbsp brandy in a small bowl, stirring until the sugar is dissolved and the mixture is smooth.

Spread the sour cream mixture evenly over the warm cheesecake surface using an offset spatula or the back of a spoon.

Return the cheesecake to the oven and bake for an additional 8–10 minutes until the sour cream layer is set but not colored. Cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving.