Cappuccino Cheesecake V
10 whole cinnamon graham crackers
3 tablespoons butter, cut in pieces
3 tablespoons instant coffee granules
2 tablespoons cornstarch
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
4 pkgs. (8 oz. each) cream cheese, softened
3 large eggs
1/2 cup sugar
3/4 cup sour cream
1/2 cup packed light brown sugar
1-3/4 cups sour cream
3/4 cup sugar
Heat oven to 350ºF. Lightly coat 8-inch springform pan with cooking spray.
For crust, break up crackers in food processor; pulse into fine crumbs. Add butter; pulse until blended. Press over bottom of springform pan. Bake 8 minutes. Cool in pan on wire rack.
Filling. Dissolve coffee granules in vanilla in large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping sides of bowl often, until well blended.
On low speed, add eggs; beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly. Bake one hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until filling sinks slightly.
Topping, stir sour cream and sugar in small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes or until sour cream sets. Cool completely in pan on wire rack. Refrigerate at least 6 hours before serving. Sift cinnamon sugar over cheesecake, if desired.