Ingredients
- 8 carton
- 3 kahula
- 2 eggs
- 2 semisweet chocolate
- 1 sour cream
- 5/8 bisquick baking mix
- 150 gr sugar
- 30 gr semisweet chocolate (square)
- 26 gr sugar
- 8 gr vanilla extract
- 1 gr almond extract
- 2 packages cream cheese
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 23 cm 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 23 cm 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.