Impossible Chocolate Cheesecake made with Bisquick

Ingredients

• 1 servings
• 2 Cream cheese packages; * 2 Semisweet chocolate;**
• ¾ c Sugar 2 tb Kahula;***
• ⅔ c Bisquick baking mix
• 1 ts Vanilla extract
• 2 Eggs ½ ts Almond extract
• -----------------------------CHOCOLATE TOPPING-----------------------------
• 1 Sour cream; 8-oz carton 1 tb Kahula; ***
• 1 oz Semisweet chocolate square 1 ts Vanilla extract
• 2 tb Sugar

Instructions

1. 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any
   other coffee-flavored liqueur
2. Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often.
3. Pour into a greased 9-inch pie plate.
4. Bake at 350˚ for 25 minutes or until puffed with a dry center.
5. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake.
6. Chill 3 hours before serving. YIELD: One 9-inch pie.
7. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts.
8. Remove from heat, and stir in Kahula and vanilla; cool.

SOURCE: Southern
Living Cooking School Cookbook, Fall, 1982 From the cookbook
Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps - The San
Jose Kid.