Title: Impossible Chocolate Cheesecake
Categories: Dessert Cake
Yield: 1 Servings

DEIDRE ANN PENROD FGGT98B
2		Cream cheese packages; *
3/4	c	Sugar
2/3	c	Bisquick baking mix
2		Eggs
2		Semisweet chocolate;**
2	tb	Kahula;***
1	ts	Vanilla extract
1/2	ts	Almond extract
CHOCOLATE TOPPING
1		Sour cream; 8-oz carton
1	oz	Semisweet chocolate square
2	tb	Sugar
1	tb	Kahula; ***
1	ts	Vanilla extract

* 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

Uploaded by Deidre Ann Penrod on Prodigy Shared by Judi M. Phelps - The San Jose Kid.

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