Categories: Cheesecakes 
      Yield: 10 servings 
  
      1 c  Grham Cracker Crumbs              1/4 ts Salt 
      3 tb Sugar                               5 ea Large Eggs 
      3 tb Margarine, Melted               1 1/3 c  Flaked Coconut (3.5 oz Can) 
      2 oz Unsweetened Baking Chocolate        1 c  Sour Cream 
      2 tb Margarine                           2 tb Sugar 
     16 oz Cream Cheese, Softened              2 tb Brandy 
  1 1/4 c  Sugar                           
  
  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.