Graham Cracker Cheesecake Crust

1 1/2 c Graham Cracker Crumbs
1/3 c Melted Butter
1/3 c Sugar

1. Combine all ingredients.
2. Press into bottom and halfway up side of 9 inch springform pan or press into 9 inch pie pan
3. Bake at 350 degrees for 8 to 10 minutes; cool and fill.

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Crust:
2 C. graham cracker crumbs
1/4 C. melted butter
1/3 C. powdered sugar
2 Tbsp. flour

1. Mix well

2. Pat into greased 9" spring form pan (grease bottom of pan only).

3. Place in refrigerator while making filling.

Filling:
1 lb. cream cheese
3 eggs
1/2 C. sugar

1. Beat well and pour into pie crust.
2. Bake in 350 degree F oven for 20 minutes ONLY.
3. Remove and cool.
4. Cake may be decorated with any variety of fruits, canned or in season.

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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 ea Large Eggs
1 1/3 c Flaked Coconut (3.5 oz Can)
1 c Sour Cream
2 tb Sugar
2 tb Brandy

1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes.
2. Melt chocolate and margarine over low heat; stirring until smooth.
3.Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set.
6. Combine sour cream, sugar and brandy; spread over cheesecake.
7. Bake at 300 degrees F., 5 minutes.
8. Loosen cake from rim of pan; cool before removing rim of pan.
9. Chill.

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