Mocha-Fudge Cheesecake
Source: General Mills, Inc.
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 Original Bisquick
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
Chocolate Topping (below)

Heat oven to 350 F. 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 bow 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.


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.