Coffee Cheesecake

Crust

1. Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
2. In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
3. Firmly press the crumbs evenly into the bottom and up the sides of the prepared pan.
4. Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on thecheesecake filling.

Cheesecake

1. 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 your batter.
2. In a small bowl, add in the instant coffee and water. Stir to combine.
3. Add in the coffee mixture and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
4. Add in the sour cream and heavy cream. Mix until incorporated.
5. Just before adding the cheesecake mixture, wrap the outside of the spring form pan with 2 layers of heavy-duty tin foil.
6. Pour the cheesecake filling into the crust.
7. Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
8. Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Whipped Cream

1. In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
2. In a small bowl, add in the instant coffee and water. Stir to combine.
3. Add in the coffee mixture and powdered sugar. Continue to beat until it becomes thick and stiff peaks form.
4. Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the cheesecake.
5. Add a chocolate covered espresso bean to each swirl.
6. Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.
7. Slice the cheesecake and add a drizzle of coffee syrup.