Prepartion: 25 minutes, Bake: 45 minutes, Make: 16 Servings

Ingredients:
1/2 cup graham cracker crumbs
1/2 cup chocolate cookie crumbs
1/2 cup ground hazelnuts (filberts) or almonds
3 Tbsp. sugar
1/4 cup butter, melted
3 8-oz. pkg. cream cheese, soltened
1 cup sugar
3 Tbsp. all-purpose Flour
1 tsp. vanilla
3 eggs, slightly beaten
1/4 cup collee liqueur or cooled espresso coffee

Method:
Preheat oven to 375°F.

Grease bottom and side of 8-inch springform pan. In small bowl, combine cracker crumbs, cookie crumbs, hazelnuts, and 3 tablespoons sugar. Stir in melted butter. Press mixture onto bottom and 2 inches tip side of pan.

In large bowl, combine cream cheese, 1 cup sugar, flour, and vanilla. Beat with electric mixer on medium to high speed until fluffy. Stir in eggs and liqueur just until combined. Pour mixture into crust-lined pan.

Place pa in shallow baking pan. Bake for 45 to 50 minutes or until center appears nearly set when gently shaken.

Cool on wire rack for 15 niimites. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake. Cover and chill fòr 4 to 24 hours.

Notes and Tips:
To keep a quick dessert on call, cut and place individual servings of cheesecake in Freezer containers or plastic Freezer bags. Seal, label, and Freeze For up to two weeks. To serve, remove as many slices as you need and thaw at room temperature about 30 minutes

Coffee Cheesecake Recipe