Ingredients:
1 3/4 cups crushed chocolate cookies
1/2 cup granulated sugar, divided
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup french vanilla liquid coffee creamer
4 large eggs
6 teaspoons instant coffee
1/4 cup all-purpose flour
3/4 cup white chocolate chips
1 (16 ounce) containers sour cream, room temperature
Directions:
Preheat oven to 350 degrees F.
Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter.
Press onto bottom and 1 inch up side of ungreased 9-inch springform pan.
Bake 5 minutes.
Beat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer bowl until creamy.
Combine eggs and instant coffee in medium bowl; stir until coffee is dissolved.
Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined.
Pour into crust.
Bake for 45-50 minutes or until edges are set but center still moves slightly.
Microwave morsels in medium, microwave-safe bowl on Medium-High power for 1 minute; stir.
Microwave at additional 10-20 second intervals, stirring until smooth.
Stir in sour cream.
Spread over top of cheesecake.
Bake 10 minutes.
Cool completely in pan on wire rack.
Refrigerate for several hours or overnight.
Servings: 12
Time preparation: 20 min.
Time total: 80 min.