1. Heat oven to 350°. Grease pie plate, 9 x 1 1/4 inches.
2. Place milk, vanilla, eggs, sugar and Bisquick in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes. Pour into pie plate.
3. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Spread Sour Cream Topping over top of cooled
cheesecake. Refrigerate until ready to serve. Top with raspberries and kiwifruit. Store covered in refrigerator.
Sour Cream Topping
1 cup sour cream
2 tablespoons sugar
2 teaspoons vanilla
Stir all ingredients until blended.
HIGH ALTITUDE (3500 to 6500 feet): Bake 45 to 50 minutes.
NUTRITION FACTS: 1 Serving: Calories 430 (Calories from Fat 250) Fat 28g (Saturated 17g) Cholesterol 135mg Sodium 310mg Carbohydrate 37g (Dietary Fiber 0g) Protein 8g % DAILY VALUE: Vitamin A 24% Vitamin C 0% Calcium 12% Iron 6% DIET EXCHANGES: Not Recommended.
BETTY'S TIP: For a deliciously decadent cheesecake, omit the Sour Cream Topping, and instead, drizzle with fudge and caramel toppings and sprinkle with chopped pecans.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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