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A wonderfully
flavored, rich dessert...
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CRUST: |
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1½
cups |
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graham cracker crumbs |
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3
Tbs |
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butter, melted |
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¾
cup |
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granulated sugar
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FILLING: |
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1
lb |
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cream cheese, softened |
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2
large |
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eggs |
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1
cup |
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granulated sugar |
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1½
tsp |
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vanilla extract |
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3
Tbs |
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instant espresso, dissolved in small
amount of hot water |
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2
cups |
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sour
cream |
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1 |
Preheat oven
to 375 degrees F. |
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2 |
Combine
crust ingredients with a fork until
well-combined. Press mixture on bottom of 9"
springform pan. |
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3 |
Combine all
filling ingredients in food processor until
smooth. Pour liquid over the back of a large
spoon into springform pan so as not to disturb
the crust. |
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4 |
Bake 50
minutes, until only the center portion "shakes."
Let cool. Cover and refrigerate until firm and
well chilled- at least 4 hours or overnight.
Remove sides when ready to serve. |
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Servings: 12 |
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Cooking Tips |
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*You may also use
chocolate cookie crumbs or chocolate graham cracker
crumbs in place of graham cracker crumbs. |