IMPOSSIBLY EASY MOCHA FUDGE CHEESECAKE

Steps:

• 1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches. Stir coffee and liqueur until coffee is dissolved.2. Beat coffee mixture and remaining ingredients except Chocolate Topping in large bowl with electric mixer on high speed about 2 minutes, scraping bowl frequently, until well blended. Pour into pie plate.3. Bake about 35 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake will be cracked). Carefully spread Chocolate Topping over cheesecake. Refrigerate at least 3 hours before serving. Store covered in refrigerator.Chocolate Topping1 ounce semisweet baking chocolate, melted and cooled2 tablespoons powdered sugar1 tablespoon coffee liqueur, if desired1 container (8 ounces) sour cream1 teaspoon vanillaStir chocolate, powdered sugar and liqueur in small bowl until blended. Stir in sour cream and vanilla.HIGH ALTITUDE (3500 to 6500 feet): Bake about 40 minutes.NUTRITION FACTS: 1 Serving: Calories 490 (Calories from Fat 295) Fat 33g (Saturated 19g) Cholesterol 160mg Sodium 360mg Carbohydrate 40g (Dietary Fiber 1g) Protein 9g % DAILY VALUE: Vitamin A 24% Vitamin C 0% Calcium 10% Iron 10% DIET EXCHANGES: Not RecommendedBETTY'S TIP: Dress up this chocolate-lover's cheesecake with a few chocolate curls, a drizzle of raspberry sauce or a dusting of powdered sugar.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.