Cappuccino Cheesecake
Crust:
9 whole cinnamon graham crackers
3 T. butter, cut in small pieces
Filling:
3 T. instant coffee granules
1 T. vanilla extract
Three 8 oz. bricks cream cheese, softened
1/2 cup sugar
1/2 cup packed light brown sugar
2 T. cornstarch
1 t. ground cinnamon
3 large eggs
3/4 cup sour cream
Topping:
1 3/4 cups sour cream
3/4 cup sugar
Decoration:
1 T. powdered sugar mixed with 1/8 t. ground cinnamon; chocolate
covered espresso beans
Heat oven to 350. Lightly coat an 8 inch springform pan with cooking
spray. Crust: Break up crackers into food processor; pulse until fine
crumbs form. Add butter; pulse until blended. Press over bottom of
springform pan. Bake 8 minutes. Cool in pan on a wire rack. Meanwhile,
make filling: Dissolve coffee granules in vanilla in large bowl. Add
cream cheese; beat with mixer on high speed until smooth. Beat in
sugars, cornstarch and cinnamon, scraping down sides of bowl often,
until well blended. On low speed, add eggs; beat just until combined.
Add sour cream;beat to blend. Pour into crust; spread evenly. Bake 1
hour or until puffed around edges but still jiggly in center. Remove
from oven; let stand until filling sinks slightly. Topping: Stir sour
cream and sugar in small bowl until sugar dissolves. Carefully pour
over filling, spreading evenly to edges. Bake 10 minutes or until sour
cream sets. Cool completely in pan on a wire rack. Refrigerate at
least 6 hours or up to 3 days. To serve, remove pan sides. Sift
cinnamon sugar over cake. Make a circle of espresso beans around the
edge.
Serves 16
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