Cappacino Cheesecake

Cappacino Cheesecake
Black Horse Inn, Lynn Pirozzoli

This mouth-watering cheesecake is bound to delight your guests!

8 whole graham crackers
5 Tbsp. melted unsalted butter
1 ½ cups sugar
½ cup whipping cream
4 tsp. instant expresso powder or instant coffee powder
1 ½ tsp vanilla or butter rum extract
4-- 8 oz. pkgs. of cream cheese at room temperature
4 large eggs
2 Tbsp. of all purpose flour
1 cup of semi-sweet chocolate chips
chocolate shaved into curls (optional)


Preheat oven to 350 degrees. Mix crackers, butter and ¼ cup of butter in a medium mixing bowl. Press into bottom (not sides) of 9 inch spring form pan with 2 ¾ inch high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.

Combine cream, espresso powder or coffee and vanilla/or butter rum extract in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until power dissolves, beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack for 30 minutes; chill, uncovered for 6 hours. Cut around cake to loosen. Cut around cake to loosen. Release pan sides. Top with chocolate curls, if desired.