Recipes

Crust:

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.

Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.

Press into the bottom of the prepared springform pan, and 1 inch up the sides.

Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.

Filling:

Reduce oven temperature to 325 degrees F (165 degrees C).

Beat the softened cream cheese in a large bowl with an electric mixer until fluffy.

Gradually add 1 cup of sugar, beating until blended.

Add eggs one at a time, beating well after each addition.

Stir in sour cream, espresso and vanilla.

Pour batter into the baked and cooled crust.

Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more.

Remove from the oven, and run a knife around the edges.

Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.

To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.