-CRUST-
1 1/2 c Finely chopped nuts
2 tb Sugar
3 tb Butter; melted
-; OR —
2 c Chocolate wafers
3 tb Butter; melted
FILLING
1 lb Cream cheese; softened
1 c Sugar
3 tb Flour
4 Eggs
1 c Sour cream
1 tb Instant espresso or coffee
1/4 ts Cinnamon
1/4 c 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. Bake 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 blended. 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. powdered sugar, 1/4 cup cocoa, and 1/2 tsp. vanilla) and
chocolate covered espresso beans
Yields
12 servings