Impossible Chocolate Cheesecake

3/4 c. sugar
1/2 c. Bisquick baking mix
1/4 c. cocoa
2 eggs
2 tsp. vanilla
2 pkg. (8 oz. each) cream cheese, softened, cut into 1-inch cubes
Cheesecake Topping (recipe follows)

Heat oven to 350 degrees. Grease 9 x 1 1/4-inch pie plate. Place all ingredients, except topping, in blender container. Cover and blend on high speed, stopping blender occasionally to stir, until smooth, about 3 minutes, or at high speed with electric mixer for 2 minutes. Pour into plate. Bake just until puffed and center is dry, about 30 minutes. (Do not overbake.) Spread topping carefully over top; cool. Refrigerate at least 3 hours.


Cheesecake Topping: Mix 1-cup dairy sour cream, 2 tablespoons sugar and 2 teaspoons vanilla.

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