Chocolate Coconut Cheesecake
A chocolate coconut cheesecake with a cookie crumb base, topped with coconut brandy sour cream.
Ingredients
Crumbs (chocolate wafers preferred)
1 cup
Sugar
3 tbsp
Butter (melted)
3 tbsp
Unsweetened baking chocolate (1-oz squares)
2 squares
Butter
2 tbsp
Cream cheese (softened)
16 oz
Sugar
1 1/4 cup
Salt
1/4 tsp
Eggs
5
Coconut flakes
1 1/3 cup
Sour cream
1 cup
Sugar (for topping)
2 tbsp
Brandy
2 tbsp
Instructions
1
Prepare Crust
Mix crumbs, sugar, and butter together. Press onto bottom of 9-inch springform pan. Bake at 350F for 10 minutes.
2
Make Filling
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.
3
Bake
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.
