Chocolate Coconut Cheesecake

• 1 cup cake crumbs or chocolate wafers
• 3 tablespoons sugar
• 3 tablespoons butter melted
• 2 ounces chocolate unsweetened unsweetened
• 2 tablespoons butter
• 16 ounces cream cheese softened
• 1 1/4 cups sugar
• 1/4 teaspoon salt
• 5 large eggs
• 113 cups coconut, shredded (desiccated)
• 1 cup sour cream
• 2 tablespoons sugar
• 2 tablespoons brandy

1. Mix crumbs or wafers, sugar, and butter together.
2. Press onto bottom of 9-inch springform pan.
3. Bake at 350F (180C) for 10 minutes.
4. Melt chocolate and butter over low heat, stirring until smooth.
5. Cool.
6. Beat cream cheese, sugar and salt at medium until well blended.
7. Add eggs, one at a time, mixing well after each addition.
8. Blend in chocolate mixture and coconut.
9. Pour over crust.
10. Bake at 350F (180C) for 50 minutes.
11. Reduce oven to 300F (150C)
12. Mix sour cream, sugar, and brandy together.
13. Carefully spread over cheesecake.
14. Bake 10 minutes.
15. Loosen cake from rim of pan.
16. Completely cool before removing rim.
17. Refrigerate.
18. Garnish this with toasted coconut flakes.

cake crumbs, sugar, butter, chocolate, butter, cream cheese, sugar, salt, eggs, coconut, sour cream, sugar, brandy

Taken from recipeland.com/recipe/v/chocolate-coconut-cheesecake-42890 (may not work)