Mocha-Fudge Cheesecake

 

1

tablespoon instant coffee granules or crystals

3

tablespoons coffee-flavored liqueur

2

packages (8 oz each) cream cheese, softened

3/4

cup granulated sugar

3/4

cup Original Bisquick® mix

1

teaspoon vanilla

3

eggs

3

oz semisweet baking chocolate, melted, cooled

1

oz semisweet baking chocolate, melted, cooled

2

tablespoons powdered sugar

1

tablespoon coffee-flavored liqueur, if desired

1

container (8 oz) sour cream

1

teaspoon vanilla

• 1 Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
• 2 In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer 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).
• 4 In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.