The delicate smooth coffee flavor is complemented by the richness of white chocolate.
Preperation 30 min.
Baking 50 min.
Cooling 4 min.
1 3/4 cups (about 18 ) chocolate chip cookies, crushed
1/2 cup sugar
1/3 cup Butter, melted
3 ( 8-ounce ) packages cream cheese
1 cup French vanilla-flavored liquid creamer
1 tablespoon espresso-flavored instant coffee 1/4 cup all-purpose flour
3/4 cup white baking chips (We recommend NESTLE? TOLL HOUSE? Morsels)
1 (16-ounce) container Sour Cream, room temperature
1 (2-ounce) bar white chocolate, if desired (We recommend NESTLE? TOLL HOUSE? Baking Bars)
Heat oven to 350F. 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 5 minutes.
Beat cream cheese and flavored creamer in large mixer bowl until creamy. Stir together eggs and coffee granules in small bowl until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until well mixed (1 to 2 minutes).
Spread cream cheese mixture over chocolate crust. Continue baking 45 to 50 minutes or until edges are set but center still moves slightly.
Microwave white baking chips 1 minute in medium microwave-safe bowl on MEDIUM-HIGH (70%) power; stir. Microwave additional 10 to 20 second intervals, stirring until smooth. Add sour cream; stir. Spread sour cream mixture over top of cheesecake. Continue baking 10 minutes or until cheesecake is slightly set but still moves. Cool in pan. Cover; refrigerate 4 hours or overnight. Garnish with grated baking bar before serving, if desired.
Yield: 12 servings