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Time
Less than 1 Minute
1-10 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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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.
| 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 |
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