Cappucino chocolate cheesecake
16 servings
Ingredients
| Quantity | 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 |
Directions
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.