2 Cream cheese packages; * 2 Semisweet chocolate;**
3/4 c Sugar 2 tb Kahula;***
2/3 c Bisquick baking mix 1 ts Vanilla extract
2 Eggs 1/2 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
* 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
Yields
1 servings
