Mocha Fudge Cheesecake

• 1 tablespoon instant coffee, dry
• 3 tablespoons coffee liqueur
• 16 ounces cream cheese
• 34 cup Bisquick
• 34 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 3 ounces semisweet baking chocolate, melted and cooled
• 1 ounce semisweet baking chocolate, melted and cooled
• 2 tablespoons powdered sugar
• 1 tablespoon coffee liqueur
• 8 ounces sour cream
• 1 teaspoon vanilla

1. Heat oven to 350.
2. Grease 9" pie pan.
3. Stir coffee and liqueur until coffee is dissolved.
4. Beat coffee mixture and remaining pie ingredients in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended.
5. Pour into pie plate.
6. Bake about 35 minutes or until center is firm and puffed.
7. Cool 5 minutes (top of cheesecake will be cracked).
8. Mix topping ingredients in seperate bowl and carefully spread over cheesecake.
9. Refrigerate at least 3 hours before serving.
10. Store covered in refrigerator.

instant coffee, coffee liqueur, cream cheese, bisquick, sugar, vanilla, eggs, chocolate, chocolate, powdered sugar, coffee liqueur, sour cream, vanilla

Taken from www.food.com/recipe/mocha-fudge-cheesecake-330271 (may not work)