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    Mocha-Fudge Cheesecake Mocha-Fudge Cheesecake

    If you canít decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!

    Prep: 15 min - Cook: 5 min - Bake: 35 min - Chill: 3 hr

    1 tablespoon instant coffee (dry)
    3 tablespoons coffee liqueur
    2 packages (8 ounces each) cream cheese, softened
    3/4 cup sugar
    3/4 cup Original Bisquick®
    1 teaspoon vanilla
    3 eggs
    3 ounces semisweet baking chocolate, melted and cooled
    Chocolate Topping (below)

    1. Heat oven to 350ļF. Grease pie plate, 9x1 1/2 inches. Mix coffee and liqueur until coffee is dissolved.

    2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.

    3. 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.

    Makes 8 servings

    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.

    Nutritional Info Per 1 Serving:
    Calories 520 (Calories from Fat 335); Fat 37g (Saturated 21g); Cholesterol 160mg; Sodium 360mg; Potassium 280mg; Carbohydrate 39g (Dietary Fiber 2g); Protein 10g

    Diet Exchanges: 0 Not Recommended

    High Altitude (3500-6500 ft)
    Bake about 40 minutes.

    This recipe displayed with permission from General Mills, Inc.

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