Creamy Cappuccino Cheesecake

Ingredients

• 1.5 cups cookie crumbs 
• 0.3 cup sugar 
• 0.3 cup butter melted
• 2 tablespoons coffee instant
• 1 tablespoon water hot
• 1 teaspoon vanilla 
• 24 oz cream cheese softened
• 1 cup sugar 
• 0.5 teaspoon ground cinnamon 
• 4  eggs 
• 1.5 cups cream sour
• 3 tablespoons sugar 
• 1 serving general foods international suisse mocha cafe 
• 1 serving cocoa powder unsweetened

Equipment

• bowl
• oven
• wire rack
• hand mixer
• springform pan

Directions

1. Heat oven to 350°F. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 1 1/2 inches up side of ungreased 10-inch springform pan.
2. Bake 10 minutes or until set. Cool 20 minutes.
3. Meanwhile, in small bowl, mix coffee granules, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
4. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat.
5. Add coffee mixture; mix well.
6. Pour into cooled baked crust.
7. Bake 45 to 50 minutes or until set.
8. Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar.
9. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight.
10. Garnish with chocolate-covered coffee beans.
11. Sprinkle lightly with cocoa. Store in refrigerator.