Cappuccino Cheesecake

* Exported from MasterCook Mac *

Cappuccino Cheesecake

Recipe By : Janet Morrissey <janetm@online.magnus1.com>
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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