Creamy Cappuccino Cheesecake

 

1 1/2

cups chocolate cookie crumbs

1/4

cup sugar

1/4

cup butter or margarine, melted

2

tablespoons instant coffee granules or crystals

1

tablespoon hot water

1

teaspoon vanilla

3

packages (8 oz each) cream cheese, softened

1

cup sugar

1/2

teaspoon ground cinnamon

4

eggs

1 1/2

cups sour cream

3

tablespoons sugar

Chocolate-covered coffee beans, if desired

Unsweetened baking cocoa, if desired

• 1 Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan. Bake 10 minutes or until set. Cool 20 minutes.
• 2 Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
• 3 Bake 45 to 50 minutes or until set.
• 4 Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.