Instructions: Heat oven to 425 degrees.

For crust: With an electric mixer on medium speed, beat bake mix, cocoa powder, sugar substitute, butter, cream cheese, and sour cream just to combine.

Transfer dough to a 9-inch quiche pan or pie plate and pat dough in an even layer on bottom and sides. (If using a pie plate, crimp edges of crust.) Cover lightly with aluminum foil; bake 15 minutes, until set. Cool crust before filling.

For filling: Melt chocolate in a double boiler; stir in coffee. Remove from heat. Transfer to a large bowl. Stir in 1 cup sugar substitute, 1 cup cream and 1 teaspoon vanilla extract; mix until smooth. Pour into baked crust; smooth surface.

With an electric mixer on medium speed, beat remaining 1 1/2 cups cream, remaining 1/2 cup sugar substitute, remaining teaspoon of vanilla extract and cocoa powder until peaks form. Spread over chocolate layer. Freeze at least 3 hours or until firm. Remove from freezer 20 minutes before serving.

This recipe yields 10 servings.

Description: "A crisp chocolate pastry crust is covered with a rich layer of dark chocolate ganache and topped with billows of chocolate whipped cream. Because it is so rich, a small slice is satisfying."

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