Mocha-Fudge Cheesecake

15 min - Cook:

5 min - Bake:

35 min - Chill:

3 hr

1 tablespoon instant coffee (dry)

3 tablespoons coffee liqueur

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

3/4 cup Original Bisquick®

3 eggs

3 ounces semisweet baking chocolate, melted and cooled

Chocolate Topping (below)

1. Heat oven to 350ºF. Grease pie plate, 9x1 1/2 inches. Mix coffee and liqueur until coffee is dissolved.

2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl on high speed 2 minutes, scraping bowl frequently. Pour into pie plate.

3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (cheesecake top will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Cover and refrigerate any remaining cheesecake.

Makes 8 servings

Chocolate Topping

1 ounce semisweet baking chocolate, melted and cooled

2 tablespoons powdered sugar

1 tablespoon coffee liqueur, if desired

1 container (8 ounces) sour cream

1 teaspoon vanilla

Mix chocolate, powdered sugar and liqueur in small bowl. Stir in sour cream and vanilla.

Nutritional Info Per 1 Serving:

520 (Calories from Fat 335); Fat

37g (Saturated 21g); Cholesterol

160mg; Sodium

360mg; Potassium

280mg; Carbohydrate

39g (Dietary Fiber 2g); Protein

Diet Exchanges: 0 Not Recommended

High Altitude (3500-6500 ft)

Bake about 40 minutes.

This recipe displayed with permission from General Mills, Inc.