Ingredients
- 5 eggs
- 2 unsweetened baking chocolate
- 1 squares
- 250 gr sugar
- 240 gr crumbs
- 240 ml sour cream
- 450 ml cream cheese
- 110 gr coconut flakes
- 70 gr butter
- 38 gr sugar
- 28 gr brandy
- 26 gr sugar
- 1 gr salt
* (I like the chocolate wafers with this) Mix crumbs, sugar, and butter together. Press onto bottom of 23 cm springform pan. Bake at 180ºC for 10 minutes. 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. Bake at 180ºC or 50 minutes. Reduce oven to 150ºC . 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. I garnish this with toasted coconut flakes. ----
