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Double Coffee Cheesecake




Source of Recipe


Kraft


List of Ingredients




2 cups HONEY MAID Graham Cracker Crumbs
1-1/3 cups sugar, divided
6 Tbsp. butter or margarine
3 Tbsp. coffee-flavored liqueur
1 Tbsp. MAXWELL HOUSE Instant Coffee
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
2 tsp. vanilla
4 eggs
25 PLANTERS Almonds, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, melted


Recipe



PREHEAT oven to 325°F if using a silver springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 1/3 cup of the sugar and the butter; press firmly onto bottom and 2 inches up side of pan. Bake 10 minutes.
MIX liqueur and instant coffee granules until well blended; set aside. Beat cream cheese, remaining 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in coffee mixture; pour into crust.
BAKE 1 hour to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
MEANWHILE, dip 21 of the almonds in chocolate, 1 at a time. Gently shake each almond to remove excess chocolate. Place on wax paper-covered tray. Refrigerate 5 minutes or until chocolate is set. Remove from refrigerator. Place 16 of the chocolate-dipped almonds around edge of cheesecake. Arrange remaining 5 chocolate-dipped almonds in center of cheesecake. Coarsely chop remaining 4 almonds; sprinkle on top of cheesecake. Store cheesecake in refrigerator.