Salted Caramel Cappuccino Cheesecake
- 1 pkg (9 oz) chocolate wafers
- 1 c (6 oz) semisweet chocolate chips
- 1/2 c packed brown sugar
- 2 T instant espresso powder
- 1/8 t ground nutmeg
- 1/2 c butter, melted
- 3 pkg (8 oz each) cream cheese softened
- 1 c packed brown sugar
- 1/2 c sour cream
- 1/4 c kahlua
- 2 T flour
- 2 T instant eespresso powder
- 4 eggs, lightly beaten
- 1/2 c hot caramel ice cream topping
- 1/2 t seasalt
Place a greased springform pan on double thickness heavy duty foil (18 in square)
Place the first 5 ingredients in food processor; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto bottom and 2in up the sides of prepared pan; set aside.
In a bowl, beat crream cheese and brown sugar until smooth. Beat in sour cream, kahlua, flour and espresso powder. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in large baking pan; add 1 inch of boiling water to larger pan.
Bake at 350* 55-65min until center is set and top appears dull. Remove from bath and cool; loosen edges with knife. Refrigerate over night.
Pour caramel sauce over cheesecake. Refrigerate 15min. Remove rim from pan. Just before serving, sprinkle sea salt over top.