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Steps
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.
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Cold strong coffee can be used instead of the coffee liqueur.
Softening the cream cheese helps it blend into the other ingredients, ensuring that the final cheesecake is lump free!
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Nutrition Facts
Serving Size:1 Serving
Calories
520
Calories from Fat
335
Total Fat
37 g
Saturated Fat
21 g
Cholesterol
160 mg
Sodium
360 mg
Potassium
280 mg
Total Carbohydrate
39 g
Dietary Fiber
2 g
Protein
10 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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