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[]
- Heat oven to 350°. Spray pie plate with cooking spray.
- Stir coffee and liqueur in small bowl until coffee is dissolved.
- Beat coffee mixture and remaining ingredients except chocolate topping in large bowl with mixer on high speed about 2 minutes, 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.
- Carefully spread chocolate topping over cheesecake.
- Cool completely, about 1 hour.
- Refrigerate at least 3 hours until chilled.
- Store covered in refrigerator.
Serves 8.
Chocolate Topping[]
- Ingredients
- 1 oz. semisweet baking chocolate, melted and cooled
- 2 T. powdered sugar
- 1 container (8 oz) sour cream
- 1 t. vanilla
- Directions
Stir all ingredients in small bowl until blended.