Mocha-Fudge Cheesecake If you can’t 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 350ºF. 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.