Categories: Desserts, Cakes 
      Yield: 1 servings 
  
-------------------------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.