Impossibly Easy Mocha Fudge Cheesecake

Cheesecake

1 tbsp (15 mL) instant coffee granules

3 tbsp (45 mL) coffee liqueur

2 pkgs (250 g) cream cheese, softened

3/4 cup (175 mL) Bisquick* Mix

3/4 cuP (175 mL) granulated sugar

1 tsp (5 mL) vanilla

3 eggs

3 squares semisweet baking chocolate, melted, cooled

Chocolate Topping

1 square semisweet baking chocolate, melted, cooled

2 tbsp (25 mL) icing sugar

1 tbsp (15 mL) coffee liqueur. optional

1 cup (250 mL) sour cream

1 tsp (5 mL) vanilla

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1

Heat oven to 350ºF. Spray 9-inch glass pie plate with nonstick cooking spray.
2

In large bowl, stir coffee granules and 3 tablespoons liqueur until coffee is dissolved. Add remaining cheesecake ingredients; beat with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.
3

Bake about 35 minutes or until centre is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked).
4

Meanwhile, in small bowl, stir 1 oz chocolate, the icing sugar and 1 tablespoon liqueur until blended. Stir in sour cream and vanilla. Carefully spread topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.