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Chocolate Coconut Cheesecake

1 cup crumbs (chocolate wafers or graham crackers)
3 Tbsps. sugar
3 Tbsps. butter, melted

2 squares unsweetened baking chocolate (these are 1-ounce squares)
2 Tbsps. butter
2 8-ounce pkgs. cream cheese, softened
1 1/4 cup sugar
1/4 tsp. salt
5 eggs
1 1/3 cup coconut flakes (about 3 1/2 ounces)

1 cup sour cream
2 Tbsps. sugar
2 Tbsps. brandy

Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch
springform pan. Bake at 350F for 10 minutes. Melt chocolate and
butter over low heat, stirring until smooth. Cool. Beat cream
cheese, sugar and salt at medium 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 for 50 minutes.
Reduce oven to 300F. Mix sour cream, sugar, and brandy together.
Carefully spread over cheesecake. Bake 10 minutes. Loosen cake
from rim of pan. Completely cool before removing rim. Refrigerate.
I garnish this with toasted coconut flakes.

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