Espresso Cheesecake

Directions

1. 1
   Place 9-inch round or square cake pan, filled 2/3 full of water, onto bottom rack of oven.
2. 2
   Heat oven to 350F.
3. 3
   Dissolve coffee crystals in 3 tablespoons hot water; set aside.
4. 4
   Combine cookie crumbs and melted butter in bowl; stir until well mixed.
5. 5
   Press mixture into bottom of ungreased 9-inch springform pan.
6. 6
   Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth.
7. 7
   Add eggs and flour; beat at low speed just until smooth and combined.
8. 8
   Do not overmix.
9. 9
   Stir in coffee mixture.
10. 10
    Pour cheesecake batter into prepared pan; place pan onto middle rack of oven.
11. 11
    Bake 50-60 minutes or until cheesecake is set 2-inches from edge of pan.
12. 12
    Center will still be soft.
13. 13
    Remove from oven to cooling rack; cool completely.
14. 14
    Remove sides of pan.
15. 15
    Refrigerate 3 hours or overnight.
16. 16
    Remove from refrigerator 30 minutes before serving.
17. 17
    Cjavascript:void(0);ombine powdered sugar and cocoa in bowl; sprinkle over cheesecake.
18. 18
    Store refrigerated.