Cappucino chocolate cheesecake

Yield: 16 servings

Measure Ingredient
1¼ cup Chocolate wafers, crushed
⅛ teaspoon Cinnamon
1 pack Light cream cheese (8 oz)
1 cup Sugar
1 cup Unsweetened cocoa powder
1 teaspoon Cocoa powder for garnish
2½ cup Sour cream
2 Eggs
2 tablespoons Coffee liqueur
1 teaspoon Vanilla

Preheat oven to 350F. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan.

Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg. Stir in 2 cups sour cream, coffee liqueur and vanilla. Turn into prepared pan. Bake for 30 minutes or until set.

Spread remaining sour cream evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder.

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