Ingredients
1
tsp instant coffee (dry)
1
tbsp coffee liqueur or cold strong brewed coffee
2
pkgs (3 ounces each) cream cheese, softened
1/4
cup baking mix
1/4
cup sugar
1/4
tsp vanilla
1
egg
1
oz semisweet baking chocolate, melted and cooled
1
tbsp powdered sugar
1
tsp coffee liqueur, if desired
1/3
cup sour cream
1/4
tsp vanilla
Semi-sweet baking chocolate shavings
Preparation
Heat oven to 350°. Spray three 10-oz custard cups with cooking spray. Stir coffee and liqueur in small bowl until coffee is dissolved. In small bowl, beat coffee mixture, cream cheese, baking mix, sugar, vanilla, egg and chocolate with electric mixer on high speed 1 minute. Spoon into custard cups.
Place custard cups on ungreased cookie sheet about 20 minutes or until center is firm and puffed. Cool 5 minutes (top of cheesecake may be cracked).
In small bowl, stir powdered sugar, liqueur, sour cream and vanilla, until blended. Carefully spread over cheesecakes. Cool 30 min. Refrigerate at least 2 hours until chilled. Sprinkle with chocolate shavings before serving. Store covered in refrigerator.
