* Exported from MasterCook Mac * Cappuccino Cheesecake Recipe By : Janet Morrissey 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 - - - - - - - - - - - - - - - - - -