Coconut Chocolate Cheesecake

1 c Graham Cracker Crumbs

3 tb Sugar

3 tb Margarine, Melted

2 oz Unsweetened Baking Chocolate

2 tb Margarine

16 oz Cream Cheese, Softened

1 1/4 c Sugar

1/4 ts Salt

5 Large Eggs

1 1/3 c Flaked Coconut (3.5 oz Can)

1 c Sour Cream

2 tb Sugar

2 tb Brandy

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.