A chocolate cookie crumb crust supports a rich cream cheese filling flavored with coffee and coffee-flavored liqueur in this sensational cheesecake.
time prep: 25 min
total: 5 hr 35 min
servings total: 16 servings
What You Need
1 cup chocolate wafer cookie crumbs
3 Tbsp. sugar
2 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. MAXWELL HOUSE Instant Coffee
3 Tbsp. coffee-flavored liqueur
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
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.
Kraft Kitchens Tips
Enjoy a serving of this rich and indulgent treat on special occasions.
How to Soften Cream Cheese
Place completely unwrapped pkg. of cream cheese on microwaveable plate. Microwave on HIGH 45 sec. or until slightly softened.