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Cappuccino Cheesecake




Source of Recipe


Jenn


List of Ingredients




1 cup chocolate wafer cookie crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
2 Tbsp. flour
2 tsp. vanilla
4 eggs
1 Tbsp. instant coffee
3 Tbsp. coffee-flavored liqueur



Recipe



Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom and 2 inches up sides of 9-inch springform pan. Bake at 325 F for 10 minutes. Mix cream cheese, 1 cup sugar, flour and vanilla 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 instant coffee into liqueur until
dissolved. Blend into batter. Pour into crust. Bake at 325 F for 55 minutes to 1 hour 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. Garnish with chocolate-dipped almonds or chocolate-covered coffee beans. Makes 12 serving