Impossible Mocha-Fudge Cheesecake

This is easy, quick and yummy.....the use of bisquick makes this recipe oh-so-easy!

• Ready In: 55 mins
• Serves: 8

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

• Chocolate Topping

• 1  ounce  semisweet baking chocolate, melted and cooled
• 2  tablespoons powdered sugar
• 1  tablespoon  coffee liqueur, if desired
• 1 (8 ounce) container sour cream
• 1  teaspoon vanilla

Directions

1. Heat oven to 350ºF.
2. Grease pie plate, 9x1 1/2 inches.
3. Mix coffee and liqueur until coffee is dissolved.
4. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently.
5. Pour into pie plate.
6. Bake about 35 minutes or until center is firm and puffed.
7. Cool 5 minutes (cheesecake top will be cracked).
8. Carefully spread Chocolate Topping over cheesecake.
9. Refrigerate at least 3 hours before serving.
10. Cover and refrigerate any remaining cheesecake.
11. Chocolate topping: Mix chocolate, powdered sugar and liqueur in small bowl.
12. Stir in sour cream and vanilla.