Coconut chocolate cheesecake recipe

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.