Mocha Fudge Cheesecake

Name: Mocha Fudge Cheesecake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 14.79 ml instant coffee, dry; 44.37 ml coffee liqueur; 453.59 g cream cheese; 177.44 ml Bisquick; 177.44 ml sugar; 4.92 ml vanilla; 3 eggs; 85.04 g semisweet baking chocolate, melted and cooled; 28.34 g semisweet baking chocolate, melted and cooled; 29.58 ml powdered sugar; 14.79 ml coffee liqueur; 226.79 g sour cream; 4.92 ml vanilla

Submitted by Suzanne

"A chocolate-lover's cheesecake, from the Bisquick Cookbook."

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Ready In:: 45mins
Ingredients:: 13
Serves:: 8

ingredients

PIE FILLING
14.79 ml instant coffee, dry
44.37 ml coffee liqueur
453.59 g cream cheese
177.44 ml Bisquick
177.44 ml sugar
4.92 ml vanilla
3 eggs
85.04 g semisweet baking chocolate, melted and cooled
TOPPING
28.34 g semisweet baking chocolate, melted and cooled
29.58 ml powdered sugar
14.79 ml coffee liqueur
226.79 g sour cream
4.92 ml vanilla

directions

Heat oven to 350. Grease 9" pie pan.
Stir coffee and liqueur until coffee is dissolved.
Beat coffee mixture and remaining pie ingredients in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.
Bake about 35 minutes or until center is firm and puffed.
Cool 5 minutes (top of cheesecake will be cracked).
Mix topping ingredients in seperate bowl and carefully spread over cheesecake.
Refrigerate at least 3 hours before serving.
Store covered in refrigerator.