We had our first Dinner Club at Michael and Nancy's last night, and we were supposed to bring dessert. Nancy is quite the little barrista, so I chose this recipe with her in mind!
2 cups vanilla wafer crumbs
1/2 cup butter, melted
3-8 oz packages cream cheese, softened
1 cup white sugar
1 cup sour cream
1/4 cup brewed espresso
2 teaspoons vanilla
caramel sauce for serving (prepared sundae topping, or I made this)
Mix together the cookie crumbs and melted butter. Press into the bottom and 1 inch up the sides of a 9' springform pan. Bake at 350' 8 minutes, then remove to cool on a wire rack.
Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating after each addition. Try not to over-beat, as this can increase cracking in the finished cake. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
Bake at 325' for 60-65 minutes; then turn the oven off, partially open the door and allow the cheesecake to come to room temperature. Remove from the oven, and run a knife around the edges. Cover loosely with plastic wrap, and chill in the refrigerator. When serving, drizzle each piece with caramel sauce.
**A couple notes for next time: I'd use less cookie crumbs (maybe just 1 1/2 cups). The crust was a little too think and and overpowered with sweetness. The cake still cracked a little too, so I'd use a water bath next time.**
It was tasted great and looked really good, although I don't have a picture to post since dinner was elsewhere. I don't make a habit of smuggling my camera into other people's kitchens. :)