Chocolate Cakes

Coconut Chocolate Cheesecake

Ingredients

1 cup 		           	Graham Cracker Crumbs
3 tbsp 		        	Sugar
3 tbsp 		        	Margarine, melted
60 g 		                	Unsweetened Baking Chocolate
2 tbsp 		        	Margarine
450 g		                	Cream Cheese, softened
1 1/4 cup	                	Sugar
1/4 tsp 	                 	Salt
5  		                	Large Eggs
100 g (1 1/3 cups)              	Flaked Coconut
1 cup 		        	Sour Cream
2 tbsp 		         	Sugar
2 tbsp 		        	Brandy

Method

Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 180°C for 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 180°C for 55 to 60 minutes or until set.

Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 150°C for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

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