Cappuccino cheesecake

 
                           Cappuccino Cheesecake
 
 Recipe By     : Janet Morrissey 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Crust:
    1 1/2  cups          finely chopped nuts
    2      Tbsp          sugar
    3      Tbsp.         butter  -- melted
                         - -- OR ---
    2      cups          chocolate wafers
    3      Tbsp.         butter  -- melted
                         Filling:
    1      pound         cream cheese  -- softened
    1      cup           sugar
    3      Tbsp.         flour
    4                    eggs
    1      cup           sour cream
    1      Tbsp.         instant espresso or coffee
      1/4  tsp.          cinnamon
      1/4  cup           boiling water
 
 Heat oven to 325 F.  Dissolve instant coffee with cinnamon in water.
 Set aside to cool.  Mix nuts, sugar, and butter and press onto bottom
 of a 9-inch springform pan.  B ake for 10 minutes, remove, and set
 aside.  Increase oven to 450 F.  Beat cream cheese, sugar and flour at
 medium speed until well blended.  Add eggs
  one at a time, mixing well after each addition.  Blend in sour cream.
 Gradually add cooled coffee mixture to cream cheese mixture, mixing
 well until b lended.  Pour over crust.  Bake for 10 minutes and then
 reduce over temperature to 250 F.  Continue baking for 1 hour.  Turn
 off oven and let cake cool inside for 1 hour.  Remove and cool
 completely.  Refrigerate at least 3 hours.
 
 I garnish this with chocolate whipped cream (while whipping cream, add
 3 Tbsp. p owdered sugar, 1/4 cup cocoa, and 1/2 tsp. vanilla) and
 chocolate covered espres so beans
 
                    
 
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