———————-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.
Yields
1 servings