Mocha-Fudge Cheesecake

If you can't decide whether you like chocolate or coffee more, this pie-shaped cheesecake is for you!

1 tablespoon instant coffee (dry)
3 tablespoons coffee liqueur
16 ounces cream cheese, softened
3/4 cup granulated sugar
3/4 cup Original Bisquick mix
1 teaspoon vanilla extract
3 eggs
3 ounces semisweet baking chocolate, melted and cooled
Chocolate Topping (see below)

Heat oven to 350 degrees F. Grease 9-inch pie plate.

Mix coffee and liqueur until coffee is dissolved.

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

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.

Chocolate Topping:
1 ounce semisweet baking chocolate, melted and cooled
2 tablespoons powdered sugar
1 tablespoon coffee liqueur, if desired
1 (8 ounce) container sour cream
1 teaspoon vanilla extract

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

High Altitude (3500-6500 ft): Bake about 40 minutes.

T.M. of General Mills, Inc.