White Russian Cheesecake

 

1

cup crushed graham crackers (16 squares)

1/4

cup butter, melted

3

packages (8 oz each) cream cheese, softened

1/2

cup sugar

1/4

cup cold brewed espresso

1

cup milk

1/4

cup coffee-flavored liqueur

1

teaspoon vanilla

1

tablespoon butter, melted

2

eggs

Vanilla-flavored candy coating (almond bark)

Milk chocolate-flavored candy coating

• 1 Heat oven to 350°F. Cover outside bottom and sides of 9-inch springform pan with foil to avoid leaks. In small bowl, mix crushed graham crackers and butter. Press mixture evenly in bottom of pan. Set aside.
• 2 In large bowl, beat cream cheese with whisk or electric mixer on medium speed until smooth. Add sugar, espresso, milk, liqueur, butter and vanilla; beat on low speed until smooth (do not overmix). Add eggs, one at a time, beating just until combined. Pour filling carefully into pan.
• 3 Bake about 40 minutes or until center is just set. Cool completely on cooling rack, about 1 hour. Cover cheesecake; refrigerate 4 hours or overnight.
• 4 To make topping, melt vanilla and milk chocolate candy coatings as directed on packages. Using spoons or decorating bags, drizzle lines of candy coatings over refrigerated cheesecake. Let coating set before serving.