Cappuccino Cheesecake

Cappuccino Cheesecake

1 cup chocolate wafer cookie crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
2 Tbsp. flour
2 tsp. vanilla
4 eggs
1 Tbsp. instant coffee
3 Tbsp. coffee-flavored liqueur

Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom and 2 inches up
sides of 9-inch springform pan. Bake at 325 F for 10 minutes.
Mix cream cheese, 1 cup sugar, flour and vanilla 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. Stir instant coffee into liqueur
until dissolved. Blend into batter. Pour into crust.
Bake at 325 F for 55 minutes to 1 hour 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. Garnish with
chocolate-dipped almonds or chocolate-covered coffee beans.
Makes 12 serving

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