Yield: 1 servings
Measure | Ingredient |
---|---|
2 \N | Cream cheese packages; * |
¾ cup | Sugar |
⅔ cup | Bisquick baking mix |
2 \N | Eggs |
2 \N | Semisweet chocolate;** |
2 tablespoons | Kahula;*** |
1 teaspoon | Vanilla extract |
½ teaspoon | Almond extract |
1 \N | Sour cream; 8-oz carton |
1 ounce | Semisweet chocolate square |
2 tablespoons | Sugar |
1 tablespoon | Kahula; *** |
1 teaspoon | Vanilla extract |
CHOCOLATE TOPPING
* 8-oz packages, cubed and softened ** 2 1-oz squares, melted
*** Or any other coffee-flavored liqueur 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^ 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.
YIELD: One 9-inch pie. 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 Kahula and vanilla; cool.
SOURCE: Southern Living Cooking School Cookbook, Fall, 1982 From the cookbook files of: Deidre-Anne Penrod, FGGT98B on *Prodigy, J.PENROD3 on GEnie