Chocolate Graham Cracker Crust:
1 3/4 crshed chocolate graham crackers
1/2 cup (1 stick) butter, melted
1/8 teaspoon salt
Coffee Cream Cheese Filling:
1 1/2 pounds cream cheese, at room temperature
1 cup sugar
3/4 cup whipping cream
2 teaspoons vanilla
3 tablespoons instant expresso powder dissolved in 1/4 cup warm water
Whipped cream (optional)
Serves 8 To 10
Preheat the oven to 325 F. For the chocolate Graham Cracker Crusr, mix all the ingredients in a medium bowl. Pat the mixture evenly over the bottom and 1 1/2 inches up the sides of a 9 inch springorm pan. Set aside.
For the Coffee Cream Cheese Filling, beat the cream cheese and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the cream, vanilla and espresso, one at a time, blending well after each addition.
Pour the batter into the prepared crust and bake for 1 1/2 hours, until puffed around the edges. The center will still look soft and jiggly. Chill for at least 4 hours or overnight.
Serve with a dollop of the whipped cream and a sprinkle of the nutmeg, if you wish.
To make cutting the cheesecake easier, dip a knife into hot water before cutting the slices.