Cappuccino Cheesecake

Cappuccino Cheesecake

Crust:


 * 1 1/3 C. chocolate Wafers or Graham Crumbs
 * 1/4 C. sugar
 * 1/3 C. butter, Melted

Filling:


 * 3 Pkgs. Philadelphia cream cheese, Softened
 * 1/2 C. sugar
 * 1/2 C. brown sugar
 * 2 Tbsp. all-purpose flour
 * 2 Tsp. coffee Liqueur or vanilla
 * 3 eggs, at Room Temperature
 * 1/4 C. milk
 * 1 Tbsp. Instant coffee Granules

Garnish:

whipped cream, cinnamon or chocolate coffee Beans

Combine Crust Ingredients. Press Onto Bottom And HalfWay up Sides of 9 Inch Springform Pan. Set Aside.

Using Electric Mixer, Beat Together cream cheese,Sugars, flour And Liqueur Until Smooth. Add eggs,

Beating on Low Speed Just Until Blended. Combine MilkAnd Instant coffee Stirring Until Dissolved; Stir IntoCream Cheese Mixture.

Pour Into Prepared Crust And Bake at 450 Degrees f For
 * 10 Minutes. Reduce Heat to 250 Degrees f And ContinueBaking 45 to 55 Minutes. Remove From Oven And Run

Knife Around Rim of Pan to Loosen Cake And PreventCracking. Cool Thoroughly at Room Temperature.

Chill 8 Hours or Overnight. if Desired, Garnish WithWhipped Cream And cinnamon or chocolate coffee Beans.

Serves 10-12.

Enjoy.

contributed by

 * World Recipes Y-Group