Cappuccino Cheesecake

Cooking Instructions

Heat oven to 350°F. Lightly coat an 8-in. springform pan with cooking spray.

Crust: Break up crackers into food processor; pulse until fine crumbs form. Add butter; pulse until blended. Press over bottom of springform pan. Bake 8 minutes. Cool in pan on a wire rack.

Meanwhile, make Filling: Dissolve coffee granules in vanilla in a large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. On low speed, add eggs; beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly.

Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until Filling sinks slightly.

Topping: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes, or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours, or up to 3 days.

To serve: Remove pan sides. Sift cinnamon-sugar over cake. Make a circle of espresso beans around the edge.

How long will it keep? Refrigerator, 3 days.