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Cappuccino Cheesecake

October 18, 2009

Crust
2 cups graham cracker crumbs
1/3 cup sugar
6 tbsp. Butter, melted

Filling
3 tbsp. Coffee-flavored liqueur
1 tbsp. Instant coffee
4 (8 oz) pkg. cream cheese, softened
1 cup sugar
2 tbsp. Flour
2 tsp. Vanilla
4 eggs

Heat oven to 325

Mix crumbs, sugar and butter; press onto bottom and 2-inches up sides of 9-inch springform pan. Bake 10 minutes.

Filling
Combine liqueur and instant coffee; stir to dissolve. Set aside.

Beat cream cheese, sugar, flour and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.

Blend in coffee mixture; pour into crust

Bake 55 to 60 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.

Garnish with chocolate dipped almonds or chocolate covered coffee beans.

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