Categories: Cheesecake, Dessert

Ingredients

• Crust:
• 1/4 cup butter or 1/4 cup margarine
• 1 teaspoon instant coffee
• 1 3/4 cups finely crushed vanilla wafers
• 3 tablespoons sugar
• 3 tablespoons chopped toasted almonds
• Filling:
• 24 ounces cream cheese
• 3/4 cup sugar
• 5 teaspoons cornstarch
• 3 eggs
• 1 egg yolk
• 2 teaspoons instant coffee
• 2 teaspoons hot water
• 2 teaspoons vanilla extract
• 1/2 cup whipping cream
• Coffee Bean Topping:
• 1 cup whipping cream
• 1 tablespoon sugar
• 1 tablespoon coffee-flavored liqueur
• chocolate-covered coffee beans

Directions

1. The crust—in a small saucepan, melt butter; stir in instant coffee until dissolved.

2. In a bowl, stir the crushed vanilla wafers, sugar, and chopped almonds together; stir in the butter mixture until well combined.

3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.

4. The filling—In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.

5. Add in eggs and egg yolk, one at a time, beating well after each addition.

6. Stir together the instant coffee and hot water until dissolved; add coffee mixture and vanilla to the cream cheese mixture; beat until smooth.

7. Stir in whipping cream; pour the cream cheese mixture over the crust.

8. Bake at 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.

9. Remove the cake from the oven and run a knife around the inside edge of the pan.

10. Turn the oven off; return the cake to the oven for an additional 30 minutes; chill, uncovered, overnight.

11. Topping: in a small bowl, beat whipping cream, sugar, and coffee liqueur with an electric mixer until stiff peaks form.

12. Pipe the whipped cream mixture around the edge of the cheesecake; garnish with chocolate-covered coffee beans; chill until serving time.

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