Cappuccino Cheesecake

• 1 3/4 cups (about 18) chocolate chip cookies, crushed
• 1/2 cup sugar
• 1/3 cup Land O Lakes Butter, melted
• 3 (8-ounce) packages cream cheese
• 1 cup French vanilla-flavored liquid creamer
• 4 Land O Lakes Eggs
• 1 tablespoon espresso-flavored instant coffee
• 1/4 cup all-purpose flour
• 3/4 cup white baking chips
• 2 cups sour cream, room temperature
• 1 (2-ounce) bar white chocolate, if desired

1. Heat oven to 350F.
2. Combine cookie crumbs and 1/4 cup sugar in bowl; stir in butter.
3. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
4. Bake 5 minutes.
5. Combine cream cheese and flavored creamer in bowl; beat until creamy.
6. Stir together eggs and coffee granules in another bowl until coffee is dissolved.
7. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until well mixed.
8. Spread cream cheese mixture over chocolate crust.
9. Continue baking 45-50 minutes or until edges are set but center still moves slightly.
10. Place white baking chips into bowl; microwave on Medium-high (70% power) 1 minute; stir.
11. Microwave at 10-20 second intervals, stirring until smooth.
12. Add sour cream; stir.
13. Spread sour cream mixture over top of cheesecake.
14. Continue baking 10 minutes or until cheesecake is slightly set but still moves.
15. Cool in pan.
16. Cover; refrigerate 4 hours or overnight.
17. Garnish with grated baking bar before serving, if desired.
18. Recipe and photo courtesy of NESTLE USA.

chocolate chip cookies, sugar, butter, cream cheese, liquid creamer, o lakes eggs, espressoflavored instant coffee, allpurpose, white baking chips, sour cream, white chocolate

Taken from www.landolakes.com/recipe/547/cappuccino-cheesecake (may not work)