Crust
1/4 cup chocolate wafer crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
1/4 teaspoon cinnamon
Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered
9−inch springform pan. Refrigerate.
Filling
32 ounces cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup coffee−flavored liqueur
1 teaspoon vanilla extract
1 cup whipping cream
1 cup semisweet chocolate chipsamelted
1/2 teaspoon cinnamon
Sweetened whipped cream
Candy coffee beans
Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well. Stir in
sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into
crust−lined springform pan. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door.
Turn oven off and leave cheesecake in another hour. Remove and cool slightly, then refrigerate.
To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with
cinnamon and top with candy coffee beans.
Makes 8 to 12 servings.
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