Mocha Cheesecake

Directions

Prepare Chocolate Cookie Crust: Crush wafers in food processor or blender to form fine crumbs.

In medium bowl, mix crumbs, butter and cinnamon until evenly blended.

Press mixture evenly on bottom of a 9-inch springform pan.

Set aside. Heat oven to 325℉ (160℃). In large mixer bowl, beat cream cheese and butter until smooth and fluffy.

Gradually beat in sugar. Add eggs, one at a time, beating well after each addition.

Beat in cocoa and vanilla.

Dissolve instant coffee in water; stir into cheese mixture.

Add sour cream, blend well.

Pour cheese mixture into pan. Bake 30 minutes.

Turn off oven; leave cheesecake in oven 15 minutes without opening door.

Remove from oven. Cool in pan on wire rack.

Cover; chill. Garnish as desired.