YIELD
servingsPREP
30 minCOOK
30 minREADY
4 hrsIngredients
Chocolate topping
Directions
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℉ (180℃) 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.
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