Ingredients:
- For the Crust:
- 1 cup finely crushed shortbread cookies
- 4 tablespoons (1/2 stick) unsalted butter, melted
- For the Filling:
- 3/4 cup whole milk
- .25 ounce (1 envelope) unflavored powdered gelatin
- 24 ounces (3 8-ounce packages) cream cheese, softened
- 8 ounces sour cream
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 3 tablespoons instant espresso powder
- 2 cups whipped cream
- Cinnamon for garnish
Directions:
- For the Crust:
- Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
- For the Filling:
- Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
- Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
- Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
- Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
- Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.
Note: For a mocha version, replace the shortbread cookie crumbs with chocolate cookie crumbs and garnish with a chocolate ganache. Ganache can be made by melting 4 oz. of chocolate in the microwave for 30 second increments stirring between each until completely melted. Once melted, incorporate 1 cup of heavy whipping cream or heavy cream into the chocolate. Pour on top of the cheesecake and chill as directed above.
