Cappuccino Cheesecake IV
1-3/4 cups crushed chocolate cookies - about 18
1/2 cup sugar, divided
1/3 cup butter, melted
3 pkgs. (8 oz. each) cream cheese, softened
1 cup French Vanilla coffee-mate liquid
4 large eggs
6 teaspoons instant coffee granules
1/4 cup all-purpose flour
3/4 up premier white morsels
1 container (16 oz.) sour cream, room temperature
Preheat oven to 350º F.
Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 5 minutes.
Beat cream cheese and coffee-mate in large mixer bowl until creamy. Combine eggs and coffee granules in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust. Bake for 45 to 50 minutes or until edges are set but center still moves slightly.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Stir in sour cream. Spread over top of cheesecake.
Bake for 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.