Coconut Chocolate Cheesecake Recipe

Coconut Chocolate Cheesecake Recipe

Ingredients:

2 Tbsps of brandy
2 Tbsps of sugar
1 cup of sour cream
1 1/3 cups of dessicated coco (about 3.5 ozs)
5 whole eggs (large)
1/4 tsp of salt
1 1/4 cups of sugar
16 ozs of cream cheese (room temperature)
2 Tbsps of butter
2 ozs chocolate for baking (unsweetened)
3 Tbsps of butter; melted
3 Tbsps of sugar
1 cup of cracker (Graham); crumbled

Instructions:

Mix together melted butter and wafer crumbs. Press in to a round pan with removable bottom (nine inch diameter). Bake this for ten minutes (350 degrees F).

Melt unsweetened cream and chocolate using double boiler. When mixture is creamy smooth, remove from heat. Next, cream the cream cheese and sugar.

Beat well. Beat in eggs whisking each egg thoroughly. Mix the chocolate then fold the desiccated coconut in.

Decant cream cheese mixture onto the prepared crust and return to the oven to bake for fifty five minutes. When almost finished, whisk together sour cream, brandy and sugar.

Layer on top of cheesecake and bake for five more minutes. It is necessary to cool cheese cake prior to removing from the pan. Place inside the fridge before serving.

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