Espresso Cheesecake

• 2 tablespoons instant coffee crystals
• 3 tablespoons hot water
• 1 1/2 cups crushed chocolate wafer cookie crumbs
• 1/3 cup Land O Lakes Butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1 (8-ounce) container mascarpone cheese
• 1 (8-ounce) container sour cream
• 1 cup sugar
• 3 Land O Lakes Eggs
• 2 tablespoons all-purpose flour
• 1 tablespoon powdered sugar
• 1 tablespoon unsweetened cocoa

1. Place 9-inch round or square cake pan, filled 2/3 full of water, onto bottom rack of oven.
2. Heat oven to 350F.
3. Dissolve coffee crystals in 3 tablespoons hot water; set aside.
4. Combine cookie crumbs and melted butter in bowl; stir until well mixed.
5. Press mixture into bottom of ungreased 9-inch springform pan.
6. Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth.
7. Add eggs and flour; beat at low speed just until smooth and combined.
8. Do not overmix.
9. Stir in coffee mixture.
10. Pour cheesecake batter into prepared pan; place pan onto middle rack of oven.
11. Bake 50-60 minutes or until cheesecake is set 2-inches from edge of pan.
12. Center will still be soft.
13. Remove from oven to cooling rack; cool completely.
14. Remove sides of pan.
15. Refrigerate 3 hours or overnight.
16. Remove from refrigerator 30 minutes before serving.
17. Cjavascript:void(0);ombine powdered sugar and cocoa in bowl; sprinkle over cheesecake.
18. Store refrigerated.

instant coffee crystals, water, chocolate wafer cookie crumbs, butter, cream cheese, mascarpone cheese, sour cream, sugar, o lakes eggs, flour, powdered sugar, unsweetened cocoa

Taken from www.landolakes.com/recipe/3715/espresso-cheesecake (may not work)