1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
2 (1 oz.) sq. unsweetened chocolate
2 tbsp. butter
2 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
1/4 tsp. salt
5 eggs
1 1/3 c. (3.5 oz. can) flaked coconut
1 c. sour cream
2 tbsp. sugar
2 tbsp. brandy

Combine crumbs, sugar and butter. Press onto bottom of 9 inch springform pan. Bake at 350 degrees for 10 minutes.

Melt chocolate and butter over low heat, stirring until smooth. Cool. 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 for 55-60 minutes or until set.

Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees, 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings.