Impossibly Easy Mocha Fudge Cheesecake

Ingredients

 * 1 T. instant coffee (dry)
 * 3 T. coffee liqueur, or cold strong brewed coffee
 * 2 pkg. cream cheese (8 oz. each) cut into 16 pieces and softened
 * 3/4 cup Original Bisquick mix
 * 3/4 cup sugar
 * 1 t. vanilla
 * 3 eggs
 * 3 oz. semisweet baking chocolate, melted and cooled
 * Chocolate topping

Directions

 * 1) Heat oven to 350°. Spray pie plate with cooking spray.
 * 2) Stir coffee and liqueur in small bowl until coffee is dissolved.
 * 3) Beat coffee mixture and remaining ingredients except chocolate topping in large bowl with mixer on high speed about 2 minutes, until well blended.
 * 4) Pour into pie plate.
 * 5) Bake about 35 minutes or until center is firm and puffed.
 * 6) Cool 5 minutes. Top of cheesecake will be cracked.
 * 7) Carefully spread chocolate topping over cheesecake.
 * 8) Cool completely, about 1 hour.
 * 9) Refrigerate at least 3 hours until chilled.
 * 10) Store covered in refrigerator.

Serves 8.

Chocolate Topping
Stir all ingredients in small bowl until blended.
 * Ingredients
 * 1 oz. semisweet baking chocolate, melted and cooled
 * 2 T. powdered sugar
 * 1 container (8 oz) sour cream
 * 1 t. vanilla
 * Directions

Contributed by:

 * Catsrecipes Y-Group