Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 4 teaspoons instant espresso powder
- 1/4 cup boiling water
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings, for garnish
Instructions:
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Prepare Crust: Combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Make Filling: Beat the softened cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
- Add Espresso: Dissolve the instant espresso powder in boiling water and add to the cream cheese mixture. Mix until well combined.
- Bake: Pour the filling over the crust. Bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Cool: Cool the cheesecake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake and allow it to cool completely. Chill in the refrigerator for at least 4 hours.
- Prepare Topping: Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the chilled cheesecake.
- Garnish: Garnish with chocolate shavings.
Enjoy!
