-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