3 Tbsp. instant coffee granules
1 Tbsp. vanilla extract
3 pkg's. (8 oz each) cream cheese softened * (see tip)
1/2 Cup each granulated sugar and packed light brown sugar
2 Tbsp. cornstarch
1 tsp. ground cinnamon
3 large eggs
3/4 Cup sour cream * (see tip)
9 whole cinnamon graham crackers
3 Tbsp. butter or margarine, melted
1 1/2 Cups sour cream
1/4 Cup granulated sugar
1 Tbsp. confectioner's sugar mixed with 1/8 ground cinnamon; chocolate covered espresso beans.
Heat oven to 350° F. Lightly coat an 8 inch springform pan with nonstick spray. Break up crackers into food processor and pulse until fine crumbs form. Add butter; pulse until blended. Or, place crackers in a plastic bag, seal and crush with a rolling pin. Add butter to bag; knead until blended. Press over bottom of prepared pan. Bake 8 minutes. Cool in pan on a wire rack.
Stir coffee granules and vanilla in a large bowl until coffee dissolves. Add cream cheese and beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. Reduce speed to low, add eggs and beat just until combined. Add sour cream; beat just until blended. Pour into crust; spread evenly. Bake 1 hour or until top is brown and puffed around edges but still jiggles in center. Remove from oven and let stand a few minutes until filling sinks slightly.
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.
To garnish: Dust cake with cinnamon sugar; decorate with espresso beans.
*Tip: Use regular, not reduced fat, cream cheese and sour cream for ultimate results.