Coffee Cheesecake

Ingredients:

For the Crust:

* 1 + 3/4cup Graham Cracker Crumbs 

* 1tbsp Granulated Sugar 

* 4-5tbsp Unsalted Butter Melted 

For the Cheesecake Filling:

* 3 (8oz) Cream Cheese 

* 1 + 1/4cups Granulated Sugar 

* 1 + 1/2tbsp Instant Coffee Granules 

* 1 + 1/2tsps Vanilla Extract 

* 4 Eggs 

* 1cup Sour Cream 

* 1/2cup Whipping Cream 

For the Whipped Cream:

* 1cup Whipping Cream 

* 1/4cup Confectioners Sugar 

* 1/2tsp Vanilla extract 

* 1tsp Instant Coffee granules 

For the Chocolate Drizzle:

* 1cup Semi Sweet Chocolate 

* 2-4tsbp Whipping Cream 

For the Garnish:

* Coffee Beans (12-14)

Directions:

1. Preheat oven to 325degrees F. Grease and line a 9" springform pan. Wrap the sides of the springform pan with two layers of foil and place it on a cookie sheet. 

2. To make the graham cracker crust, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork to coat the crumbs well. Transfer to the prepared springform pan and press down to line the bottom and a quarter of the way up the sides. Place in refrigerator to chill for 15 minutes. 

3. Once chilled, bake at 325degrees for 15 minutes. While the crust is baking make the cheesecake filling. To make the cheesecake filling, combine the creamcheese and granulated sugar and beat on medium in the bowl of a stand mixer. 

4. Combine the vanilla and instant coffee granules, and mix well. Add the eggs one at a time, and mix well. Then add in the instant coffee mixture and mix well to combine. Scrape the sides and the bottom of the bowl with a rubber spatula, ensuring everything is evenly combined. 

5. Now add in the sour cream and the whipping cream, mixing on medium speed, until combined. 

6. Pour the cheesecake mixture into the springform pan, over the crust. Place the springform pan (covered in foil) on the baking sheet. Place the baking sheet in the oven. Pour hot water around the springform pan on the baking sheet, leaving about an inch of water for the foil covered springform pan to sit in. Bake at 325 degrees for 1 hour an 15 minutes. The cheese cake is ready when the middle feels wiggly and the sides look done. Once the cheesecake is done, turn off the oven, and place a wooden spoon in the door so that the cheesecake can cool in the oven gradually. Leave for an hour to cool this way. 

7. Once the cheesecake is out of the oven, leave to cool fully. Then palce the cheesecake in the refrigerator overnight to chill. 

8. Once you are ready to decorate the cheesecake, whip the whipping cream, confectioners sugar in the bowl of a stand mixer with whisk attachment. Once soft peaks start to form, add in the instant coffee mixed with the vanilla to the mixture. Beat until stiff peaks form. Transfer to a piping bag and pipe a design of your choice. 

9. Add the whipping cream and chocolate to a bowl, and heat at twenty second intervals in the microwave. Whisk using a hand whisk. Drizzle over the cheesecake. Top with coffee beans. Chill for an hour before serving. 

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