Cheesecake

Cup of Yum
1. Preheat oven to 350F and spray a 9-inch round pie dish very well with cooking spray. Make sure your pie dish is at least 2-inches deep (don’t use an 8-inch dish) because the cheesecake rises and puffs fairly dramatically in the oven and could overflow if your dish is too small or not deep enough.
2. To the canister of a blender, add the eggs, sugar, milk, Bisquick, vanilla, and blend on high speed until smooth, about 15 to 30 seconds.
3. Add the cream cheese and blend on high speed until smooth, about 1 to 2 minutes depending on blender strength.
4. Pour batter into prepared dish and place dish on a baking sheet (as insurance against overflow) and bake for about 40 to 45 minutes (I baked 45 minutes), or until a knife or toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Cheesecake firms up as it cools and will fall a bit in the center, but the edges to remain raised. It’s okay if it cracks a bit because it’ll be covered with glaze.
5. Place cheesecake on a wire rack to cool completely before glazing.

Glaze

1. In a medium bowl, combine the sour cream, sugar, vanilla, and whisk until smooth.
2. Evenly pour glaze over the cheesecake, being careful to keep glaze in the center portion and not over the raised crust edges.
3. Evenly sprinkle with chocolate, slice, and serve. Or, cover with plastic wrap and keep in the fridge until ready to serve.