Ingredients:
Crust:
22 chocolate wafers (finely crushed)
¼ cup of butter (cold and cut into ½ inch slices)
⅛ tsp of cinnamon
Filling:
12 oz cream cheese (softened)
1 cup sugar
2 eggs
5 tbsp cocoa
¾ tsp vanilla
1 tbsp instant coffee (powdered)
1 tsp boiling water
1 cup sour cream
Directions:
- Preheat oven to 325 degrees.
- For the crust: Mix crushed wafers, butter and cinnamon and evenly press the mix in 9” springform pan.
- Beat cream cheese and sugar until smooth. Then add in eggs one at a time. Beat for 30 seconds. Mix in cocoa and vanilla. Dissolve instant coffee in water and stir into mix.
- Add in sour cream, beat for 30 seconds and pour into pan.
- Bake for 30 minutes and then turn the oven off and leave the cheesecake in there for 15 minutes to set. Cool before serving.