Coconut Chocolate Cheesecake

• 1 c Grham Cracker Crumbs
• 3 tb Sugar
• 3 tb Margarine, Melted
• 2 oz Unsweetened Baking Chocolate
• 2 tb Margarine
• 16 oz Cream Cheese, Softened
• 1 1/4 c Sugar
• 1/4 ts Salt
• 5 ea Large Eggs
• 1 1/3 c Flaked Coconut (3.5 oz Can)
• 1 c Sour Cream
• 2 tb Sugar
• 2 tb Brandy

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.