|Chocolate cake crumbs||1 1⁄2 Cup (24 tbs)|
|Cream cheese||1 1⁄2 Pound, softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ground espresso coffee/French roast coffee dry coffee||1 Tablespoon|
|Sour cream||1 1⁄2 Pint|
Preheat oven to 375°.
Sprinkle cake crumbs over the bottom of an ungreased 9-inch spring form pan.
Distribute the crumbs evenly and press down lightly.
Set aside while preparing cheesecake batter.
In a large bowl, using an electric mixer, beat together cream cheese, sugar, dry coffee and vanilla until smooth and fluffy (about five minutes).
Add eggs, one at a time, mixing just to incorporate.
Add sour cream all at once and blend well.
Pour into prepared pan and bake at 375° for 35-40 minutes.
Cheesecake will appear set but not done.
Remove from oven, cool, wrap in plastic wrap and refrigerate overnight.
Before serving, remove sides of pan .
Serve with a dollop of freshly whipped cream and a pinch of cinnamon or grated chocolate.