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