Coconut Chocolate Cheesecake

Ingredients:

150g Graham Cracker (or Digestive Biscuit) Crumbs
3 tbsp sugar
3 tbsp butter, melted
60g good quality (at least 75% cocoa solids) chocolate
2 tbsp butter
480g cream cheese, softened (or you can use my home-made cream cheese recipe to prepare your own)
250g sugar
1/4 tsp salt
5 large eggs
105g flaked coconut (tinned)
240ml sour cream
2 tbsp sugar
2 tbsp brandy

Method:

Combine the crumbs, 3 tbsp sugar and melted butter in a bowl. Stir thoroughly to mix then press into the base and 2cm up the sides of a 22cm diameter springform cake tin. Transfer to an oven pre-heated to 170°C and bake for 10 minutes. Remove from the oven and set aside to cool.

In the meantime combine the chocolate and remaining butter in the top of a bain-marie (double boiler) and heat until melted and thoroughly blended. Combine the cream cheese, sugar and salt in a bowl and beat until smooth then add the eggs, one at a time, beating thoroughly after each addition until completely blended. Now add the chocolate mix and the coconut, blending thoroughly before pouring over the prepared crust. Transfer to the oven (still at 170°C) and bake for about 55 minutes, or until set. Remove from the oven and reduce the temperature to 140°C.

Combine the sour cream, sugar and brandy and beat until smooth then pour over the cheesecake and return to the oven for 5 minutes more. Remove from the oven and set on a wire rack. Loosen the sides of the cake tin (but do not remove) then allow to cool completely before removing the sides and transferring the cheesecake to the refrigerator to chill for at least 2 hours before serving.