Cappuccino Cheesecake Recipe

• 1 1/2 c. Finely minced nuts
• 2 Tbsp. Sugar
• 3 Tbsp. Butter, melted
• 2 c. Chocolate wafers
• 3 Tbsp. Butter, melted
• 1 lb Cream cheese, softened
• 1 c. Sugar
• 3 Tbsp. Flour
• 4 x Large eggs
• 1 c. Lowfat sour cream
• 1 Tbsp. Instant espresso or possibly coffee
• 1/4 tsp Cinnamon
• 1/4 c. Boiling water

1. Heat oven to 325 F. Dissolve instant coffee with cinnamon in water.
2. Set aside to cold.
3. Mix nuts, sugar, and butter and press onto bottom of a 9-inch springform pan.
4. Bake for 10 min, remove, and set aside.
5. Increase oven to 450 F. Beat cream cheese, sugar and flour at medium speed till well blended.
6. Add in Large eggs one at a time, mixing well after each addition.
7. Blend in lowfat sour cream.
8. Gradually add in cooled coffee mix to cream cheese mix, mixing well till blended.
9. Pour over crust.
10. Bake for 10 min and then reduce over temperature to 250 F. Continue baking for 1 hour.
11. Turn off oven and let cake cold inside for 1 hour.
12. Remove and cold completely.
13. Chill at least 3 hrs.
14. I garnish this with chocolate whipped cream (while whipping cream, add in 3 Tbsp.
15. powdered sugar, 1/4 c. cocoa, and 1/2 teaspoon vanilla) and chocolate covered espresso beans

nuts, sugar, butter, chocolate wafers, butter, cream cheese, sugar, flour, eggs, sour cream, espresso, cinnamon, boiling water

Taken from cookeatshare.com/recipes/cappuccino-cheesecake-99317 (may not work)