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.



Serves 10