Cappuccino Cheesecake

• 9 whole cinnamon graham crackers
• 3 tablespoons butter, cut in small pieces
• 3 tablespoons instant coffee granules
• 1 tablespoon vanilla extract
• 3 (8 ounce) bricks cream cheese, softened
• 12 cup sugar
• 12 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 3 large eggs
• 34 cup sour cream
• 1 34 cups sour cream
• 34 cup sugar
• 1 tablespoon confectioners' sugar, mixed with
• 18 teaspoon cinnamon
• chocolate-covered espresso beans

1. Heat oven to 350 degrees.
2. Lightly coat an 8-inch spring form pan with cooking spray.
3. CRUST: Break up crackers into food processor; process until fine crumbs form.
4. Add butter; process until blended.
5. Press over bottom of spring form pan.
6. Bake 8 minutes.
7. Cool in pan on a wire rack.
8. FILLING: Dissolve coffee granules in vanilla in a large bowl.
9. Add cream cheese; beat with mixer on high speed until smooth.
10. Beat in sugars, cornstarch and cinnamon,until well blended.
11. On low speed, add eggs, beat just until combined.
12. Add sour cream; beat to blend.
13. Pour into crust; spread evenly.
14. Bake 1 hour, or until puffed around edges but still jiggly in center.
15. Remove from oven; let stand until Filling sinks slightly.
16. TOPPING: Stir sour cream and sugar in a small bowl until sugar dissolves.
17. Carefully pour over filling, spreading evenly to edges.
18. Bake 10 minutes, or until sour cream sets.
19. Cool completely in pan on a wire rack.
20. Refrigerate at least 6 hours, or up to 3 days.
21. To serve Remove pan sides.
22. Sift cinnamon-sugar over cake.
23. Make a circle of espresso beans around the edge.

crackers, butter, coffee granules, vanilla, bricks cream cheese, sugar, brown sugar, cornstarch, cinnamon, eggs, sour cream, sour cream, sugar, sugar, cinnamon, chocolatecovered espresso beans

Taken from www.food.com/recipe/cappuccino-cheesecake-152466 (may not work)