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Coconut Choco Cheesecake2

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    Source: www.cookingrecipes4u.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsB1, B2, B3, B9, B12, H
    MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. --BASE-- 1 c Graham cracker crumbs

    2. 3 tb Sugar

    3. 3 tb Margarine, melted

    4. 2 ea 1-ounce squares unsweetened

    5. 2 tb Margarine

    6. 2 pk 8-ounce cream cheese, soften

    7. 1 1/4 c Sugar

    8. 1/4 ts Salt

    9. 5 ea Eggs

    10. 1 cn

    11. 3 1/2-ounce flaked coconut

    12. --TOPPING-- 1 c Sour cream

    13. 2 tb Sugar

    14. 2 tb Brandy

    Instructions Jump to Ingredients ↑

    1. BASE: Combine crumbs, sugar and margarine. Press onto bottom of 9-inch springform pan. Bake at 350, 10 minutes. BODY: 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, 1 hour. TOPPING: Combine sour cream, sugar and brandy; carefully spread over cheesecake. Bake at 300, 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with chocolate shavings, if desired.

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