Cappuccino Cheesecake Recipe

Directions:

1. Heat oven to 350 degrees.
2. Lightly coat an 8-inch spring form pan with cooking spray.
3. CRUST: Break up crackers into food processor; process until fine crumbs form. Add butter; process until blended. Press over bottom of spring form pan. Bake 8 minutes. Cool in pan on a wire rack.
4. FILLING: Dissolve coffee granules in vanilla in a large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon,until well blended. On low speed, add eggs, beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly. Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until Filling sinks slightly.
5. TOPPING: Stir sour cream and sugar in a 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 a wire rack. Refrigerate at least 6 hours, or up to 3 days.
6. To serve Remove pan sides.
7. Sift cinnamon-sugar over cake.
8. Make a circle of espresso beans around the edge.