Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------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.

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