Source:
Magazine
Ingredients:
Crust:
- 9 whole cinnamon graham crackers
- 3 tbsp butter or margarine, melted
Filling:
- 3 tbsp instant-coffee granules
- 1 tbsp vanilla extract
- 3 bricks (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- ½ cup packed lightbrown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 3 large eggs
- ¾ cup sour cream
Topping:
- 1¼ cups sour cream
- ¼ cup granulated sugar
Garnish:
- 1 tbsp confectioners' sugar mixed with 1/8 tsp ground cinnamon
- chocolate-covered espresso beans
Directions:
Heat oven to 350°F. Lightly coat an 8-inch spring form pan with nonstick spray.
Crust: Break up crackers into food processor and pulse until fine crumbs form. Add butter, pulse until blended. Press over bottom of prepared pan. Bake 8 minutes. Cool in pan on a wire rack.
Meanwhile make filling: Stir coffee granules and vanilla in a large bowl until coffee dissolves. Add cream cheese and beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. Reduce speed to low, add eggs and beat just until blended. Pour into crust; spread evenly.
Bake 1 hour or until top is brown and puffed around edges but still jiggly in center. Remove from oven and let stand a few minutes until filling sinks slightly.
Topping: Stir sour cream and sugar in a small bowl until sugar dissolves carefully pour over filling, spreading evenly to edges. Bake 10 minutes or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours or up to 3 days.
To garnish: Dust cake with cinnamon-sugar; decorate with espresso beans.