Ingredients
- 22 chocolate wafers
- 2 eggs
- 240 ml dairy sour cream
- 200 gr sugar
- 350 ml cream cheese softened
- 55 gr butter
- 28 gr cocoa
- 16 gr powdered instant coffee
- 5 ml boiling water
- 3 gr vanilla extract
- 1 gr cinnamon (ground)
Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter and cinnamon until evenly blended. Press mixture evenly on bottom of a 23 cm springform pan. Set aside. Heat oven to 325 deg. In large mixer bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in cocoa and vanilla. Dissolve instant coffee in water; stir into cheese mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30 minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as desired. Makes 10 to dozen servings. Judy Garnett/ NC
