Ingredients:
1 tablespoon instant coffee ( dry)
3 tablespoons coffee liqueur
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3/4 cup original Bisquick baking mix
1 teaspoon vanilla
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 (8 ounce) containers sour cream
1 teaspoon vanilla
Directions:
Heat oven to 350 F.
Grease pie plate, 9×1 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.
Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
Stir in sour cream and vanilla.
Servings: 8
Time preparation: 15 min.
Time total: 55 min.