Coffee Cheesecake Ingredients: Crust: 1 + 3/4 cups of graham cracker crumbs 1 tablespoon of granulated sugar 5 tablespoons of melted butter Coffee Cheesecake: 3 8oz. packs of cream cheese (room temperature) 1 + 1/4 cup of granulated sugar 2 tablespoons of ground Puro ‘Fuerte’ Coffee 2 teaspoons of water 4 eggs 1 cup of sour cream 1/2 cup of heavy cream Coffee Whipped Cream 1 cup of heavy cream 1 tablespoon of ground Puro ‘Fuerte’ Coffee 1 teaspoon of cold water 1/4 cup of powdered sugar 12 chocolate covered coffee beans for garnish Method: Crust: Preheat oven to 160 degrees Celsius In a mixing bowl, add the graham cracker crumbs, sugar and melted butter and stir until the butter coats all the crumbs. Press the crumbs into a 9.5 inch spring form pan. Press the crumbs up the side of the pan as well as the bottom. Place in the oven and bake for 15 minutes Remove from the oven to cool Cheesecake: In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in the batter. In a small bowl, add in the instant coffee and water. Stir to combine. Add in the coffee mixture and eggs at one time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg. Add in the sour cream and heavy cream. Mix until incorporated. Just before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil to prevent leaking. Pour the cheesecake filling into the cooled crust. Place the spring form pan in a slightly larger baking pan. Fill the outer pan with water. Fill to a quarter the way up the spring form pan. This will keep the cheesecake from cracking. Place in the oven at 160 degrees Celsius and bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, give it a wiggle, if it slighty jiggles just in the middle, like jelly, then it is done. If it jiggles all over the place then it is not done. Once done turn the oven off, leave the cheesecake in the oven and crack the oven door open. Leave to cool for a couple of hours. Whipped Cream: In a mixing bowl, add in the heavy cream. Beat until soft form. In a small bowl, add in the ground coffee and water, stir to brew. Strain the coffee and mix with the powdered sugar. Continue to beat until it becomes thick. Add the whipped cream into piping bad with a 1M tip. Pipe 8 swirls on top of the cheesecake. Add a chocolate covered espresso bean to each swirl. Refrigerate until ready to serve. We would suggest to leave the cheesecake to chill over night. Finally slice up, serve out and enjoy!