Cappuccino Cheesecake

cappucchino cheesecake

Ingredients:

Crumb Crust

1 ½ c. chocolate graham cracker crumbs (about 15 squares)

½ c. sugar

½ t. cinnamon

¼ c. melted butter

Cheesecake Filling

2 eggs

½ c. sugar

2 t. vanilla

1 ½ c. sour cream

¼ c. instant coffee

2-8 oz. pkgs. Cream cheese, cut into pieces

2 T. melted butter

Directions:

Preheat oven to 400o. Generously grease a 9 ½ inch deep dish pie plate with shortening. You can buy graham cracker crumbs already prepared, or break 3-4 whole graham cracker squares and put in blender. Blend on high to turn into crumbs. Dump them into bowl and repeat with remaining graham crackers. Add sugar, cinnamon and melted butter to the graham cracker crumbs in bowl and mix with fork until well moistened. Using the back of a spoon, press crust into pie plate. Bake at 400 degrees for 6 minutes. While crust is baking, wash out blender to remove any remaining crumbs and combine eggs, sugar, vanilla and sour cream in blender and mix until smooth. With blender running, & add cream cheese one piece at a time until blended. ( I just remove the handle and drop the cream cheese in the hole) Add melted butter and blend until incorporated. Pour into prepared crust. Reduce heat to 325 degrees and bake for 35 minutes. Cool & refrigerate.

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