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French Vanilla Cappuccino Cheesecake
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I love the taste of the French Vanilla coffee creamer in a cheesecake. Gives it a really rich taste
1-3/4 cups crushed chocolate cookies
1/2 cup granulated sugar, divided
1/3 cup butter, melted
3 (8.00 ounces) packages cream cheese, softened
1 cup french vanilla liquid coffee creamer
4 large eggs
6 teaspoons instant coffee
1/4 cup all-purpose flour
3/4 cup white chocolate chips
1 (16.00 ounces) container sour cream, room temperature
Preheat oven to 350 degrees F.
Combine the cookie crumbs and 1/4 cup sugar in a small bowl; stir in butter. Press onto the bottom and 1 inch up the sides of ungreased 9-inch springform pan. Bake 5 minutes.
Beat cream cheese and French Vanilla Liquid Coffee Creamer in a large mixer bowl until creamy. Combine eggs and instant coffee in a medium bowl; stir until the coffee is dissolved.
Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.
Bake for 45-50 minutes or until edges are set but center still moves slightly.
Microwave morsels in a medium, microwave-safe bowl on Medium-High power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Stir in sour cream. Spread over the top of the cheesecake.
Bake 10 minutes. Cool completely in the pan on a wire rack.
Refrigerate for several hours or overnight.
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