PHILADELPHIA® New York Cappuccino Cheesecake

Ingredients

• 2 Tbsp butter melted
• 1 cup chocolate wafer cookie crumbs 
• 3 Tbsp coffee-flavored liqueur 
• 1 cup knudsen cream sour
• 40 oz philadelphia cream cheese softened
• 3  eggs 
• 3 Tbsp flour 
• 1 Tbsp maxwell house coffee instant
• 1 cup sugar 
• 3 Tbsp sugar 
• 1 Tbsp vanilla 

Equipment

• bowl
• frying pan
• oven
• knife
• hand mixer
• spatula
• springform pan

Directions

1. Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).
2. Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan.
3. Bake 10 min.
4. Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
6. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter.
7. Pour over crust.
8. Bake 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.