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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A chocolate-lover's cheesecake, from the Bisquick Cookbook. Ingredients:
1 tablespoon instant coffee, dry |
3 tablespoons coffee liqueur |
16 ounces cream cheese |
3/4 cup bisquick |
3/4 cup sugar |
1 teaspoon vanilla |
3 eggs |
3 ounces semisweet baking chocolate, melted and cooled |
1 ounce semisweet baking chocolate, melted and cooled |
2 tablespoons powdered sugar |
1 tablespoon coffee liqueur |
8 ounces sour cream |
1 teaspoon vanilla |
Directions:
1. Heat oven to 350. Grease 9 pie pan.
2. Stir coffee and liqueur until coffee is dissolved.
3. Beat coffee mixture and remaining pie ingredients in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.
4. Bake about 35 minutes or until center is firm and puffed.
5. Cool 5 minutes (top of cheesecake will be cracked).
6. Mix topping ingredients in seperate bowl and carefully spread over cheesecake.
7. Refrigerate at least 3 hours before serving.
8. Store covered in refrigerator.
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