Cappuccino Cheesecake

Description
Contributed by World Recipes Y-Group
 * Serves 10-12

Crust

 * 1⅓ cups chocolate wafers or graham crumbs
 * ¼ cup sugar
 * ⅓ cup butter, melted

Filling

 * 3 pkgs. Philadelphia cream cheese, softened
 * ½ cup sugar
 * ½ cup brown sugar
 * 2 tbsp all-purpose flour
 * 2 tsp coffee liqueur or vanilla
 * 3 eggs, at room temperature
 * ¼ cup milk
 * 1 tbsp instant coffee granules

Garnish

 * whipped cream
 * cinnamon or chocolate coffee beans

Directions

 * 1) Combine crust ingredients.
 * 2) Press onto bottom and halfway up sides of 9 inch spring-form pan.
 * 3) Set aside.
 * 4) Using electric mixer, beat together cream cheese, sugars, flour and liqueur until smooth.
 * 5) Add eggs, beating on low speed just until blended.
 * 6) Combine milk and instant coffee stirring until dissolved; stir into cream cheese mixture.
 * 7) Pour into prepared crust and bake at 450 °F for 10 minutes.
 * 8) Reduce heat to 250 °F and continue baking 45 to 55 minutes.
 * 9) Remove from oven and run knife around rim of pan to loosen cake and prevent cracking.
 * 10) Cool thoroughly at room temperature.
 * 11) Chill 8 hours or overnight.
 * 12) If desired, garnish with whipped cream and cinnamon or chocolate coffee beans.
 * 13) Enjoy.