Instructions: Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate.

Bake at 350 for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving.

YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool.

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