Mocha-Fudge Cheesecake

By clbrosnan

Ingredients

• Cheesecake
• 1 tablespoon instant coffee granules or crystals
• 3 tablespoons coffee-flavored liqueur
• 2 packages (8 oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 3/4 cup Original Bisquick® mix
• 1 teaspoon vanilla
• 3 eggs
• 3 oz semisweet baking chocolate, melted, cooled
• Chocolate Topping
• 1 oz semisweet baking chocolate, melted, cooled
• 2 tablespoons powdered sugar
• 1 tablespoon coffee-flavored liqueur, if desired
• 1 container (8 oz) sour cream
• 1 teaspoon vanilla

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1.Heat oven to 350°F. Grease 9-inch glass pie plate. In small bowl, mix coffee and liqueur until coffee is dissolved.
2.In large bowl, beat coffee mixture and remaining cheesecake ingredients with electric mixer 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).
4.In small bowl, mix 1 ounce chocolate, the powdered sugar and 1 tablespoon liqueur until well blended. Stir in sour cream and 1 teaspoon vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator