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.