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Coconut Chocolate Cheesecake

Ingredients: 1 Cup(s) Graham Cracker Crumbs 3 Tablespoon(s) Sugar 3 Tablespoon(s) Butter, melted 2 Ounce(s) Unsweetened Baking Chocolate 2 Tablespoon(s) Butter 16 Ounce(s) Cream Cheese, softened 1/4 Teaspoon(s) Salt 5 large Eggs 1 1/3 Cup(s) Flaked Coconut 1 Cup(s) Sour Cream 2 Tablespoon(s) Brandy Directions: Combine crumbs, 3 tablespoons sugar and melted butter; press into bottom of 9-inch springform pan. Bake at 350F degrees for 10 minutes. Melt chocolate and 2 tablespoons butter over low heat, stirring until smooth. Combine cream cheese, 1 1/4 cup 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 350F degrees for 55 to 60 minutes or until set. Combine sour cream, 2 tablespoons sugar and brandy; spread over cheesecake. Bake at 300F degrees for 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
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