| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 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 |
| 1 |
|
Sour cream; 8-oz carton |
| 1 |
oz |
Semisweet chocolate square |
| 2 |
tb |
Sugar |
| 1 |
tb |
Kahula; *** |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
CHOCOLATE TOPPING
* 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-impos.zip
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