Makes 8 servings
1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup Bisquick? Original baking mix
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
Chocolate Topping (below)
Chocolate Topping
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 container (8 ounces) sour cream
1 teaspoon vanilla
Mix chocolate, powdered sugar
and liqueur in small bowl.
Stir in sour cream and vanilla.
Heat oven to 350?. Grease pie plate, 9x1 1/2 inches. Mix coffee and liqueur until coffee is dissolved.
Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.
Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining cheesecake.
High Altitude (3500-6500 ft): Bake about 40 min.
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