Ingredients
- 1/4 C. butter
- 1 tsp. instant coffee
- 1 3/4 C. crushed vanilla wafers
- 3 Tbs. sugar
- 24 oz. cream cheese
- 3/4 C. sugar
- 5 tsp. cornstarch
- 3 eggs
- 1 egg yolk
- 2 tsp. instant coffee
- 2 tsp. hot water
- 2 tsp. vanilla
- 1/2 C. whipping cream
Preparation
Step 1
In a small bowl melt butter, stir in instant coffee stir until disolved. Stir in crushed wafers and sugar till well combined. Press the crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
In a large bowl combine cream cheese, sugar and cornstarch. Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Stir together instant coffee and hot water till dissolved. Add coffee mixture and vanilla extract to cream cheese mixture, beat till smooth. Stir in whipping cream. Pour the cream cheese mixture over the crust.
Bake at 350* for 15 minutes. Lower the temperature to 200* and bake 1 hour and 10 minutes longer or till center is almost set. Run a knife around the inside edge of pan. Turn the oven off, return the cake to the oven for an additional 30-60 minutes.
Topping:
In a small bol beat 1 C. whipping cream, 1 Tbs. sugar, and 1 Tbs. coffee flavored liqueur with an electric mixer till stiff peaks form. Pipe whipped cream mixture around the edge of the cheesecake. Garnish with chocolate coffee beans.