Coconut Chocolate Candy
INGREDIENTS:
1 c Grham Cracker Crumbs
3 tb Margarine, Melted
2 tb Margarine
1 1/4 c Sugar
5 Large Eggs
1 c Sour Cream
2 tb Brandy
3 tb Sugar
2 oz Unsweetened Baking Chocolate
16 oz Cream Cheese, Softened
1/4 ts Salt
1 1/3 c Flaked Coconut (3.5 oz Can)
2 tb Sugar
1 c Grham Cracker Crumbs
3 tb Margarine, Melted
2 tb Margarine
1 1/4 c Sugar
5 Large Eggs
1 c Sour Cream
2 tb Brandy
3 tb Sugar
2 oz Unsweetened Baking Chocolate
16 oz Cream Cheese, Softened
1/4 ts Salt
1 1/3 c Flaked Coconut (3.5 oz Can)
2 tb 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.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
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.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip