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.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.