| 16 | ounces | cream cheese | cubed, softened |
| 3/4 | cup |
sugar |
|
| 2/3 | cup | biscuit baking mix (bisquick) | * |
| 2 | large |
eggs |
|
| 2 | ounces | chocolate (semi-sweet) | melted |
| 2 | tablespoons | liqueur | coffee flavor, such as kahlua |
| 1 | teaspoon |
vanilla extract |
|
| 1/2 | teaspoon | almond extract | * |
| Chocolate topping | |||
| 8 | ounces | sour cream | |
| 1 | ounce | chocolate (semi-sweet) | |
| 2 | tablespoons |
sugar |
|
| 1 | tablespoon | liqueur | coffee flavor, such as kahlua |
| 1 | teaspoon |
vanilla extract |
|
Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often.
Pour into a greased 9-inch pie plate.
Bake at 350 degrees F for 25 minutes or until puffed with a dry center.
Cool 5 minutes; carefully spread chocolate topping on top of cheesecake.
Chill 3 hours before serving.
Chocolate Topping: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts.
Remove from heat, and stir in liqueur and vanilla; cool.
First published: 1996-01-27 last updated: 2012-03-31





