Cappuccino Cheesecake

This recipe is awesome! Two of my favorite items mixed together into one! Yummy! This recipe is from "Family Circle" or "Woman's Day" magazine, 2005.

• Ready In: 7 hrs 45 mins
• Serves: 6-10

Ingredients

• Crust

• 9  whole cinnamon graham crackers
• 3  tablespoons butter, cut in small pieces

• Filling

• 3  tablespoons instant coffee granules
• 1  tablespoon vanilla extract
• 3 (8 ounce)  bricks cream cheese, softened
• 1⁄2 cup sugar
• 1⁄2 cup  packed light brown sugar
• 2  tablespoons cornstarch
• 1  teaspoon cinnamon
• 3  large eggs
• 3⁄4 cup sour cream

• Topping

• 1 3⁄4 cups sour cream
• 3⁄4 cup sugar

• Decoration

• 1  tablespoon confectioners' sugar, mixed with
• 1⁄8 teaspoon cinnamon
•  chocolate-covered espresso beans

Directions

1. Heat oven to 350 degrees.
2. Lightly coat an 8-inch spring form pan with cooking spray.
3. CRUST: Break up crackers into food processor; process until fine crumbs form. Add butter; process until blended. Press over bottom of spring form pan. Bake 8 minutes. Cool in pan on a wire rack.
4. FILLING: Dissolve coffee granules in vanilla in a large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon,until well blended. On low speed, add eggs, beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly. Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until Filling sinks slightly.
5. TOPPING: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes, or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours, or up to 3 days.
6. To serve Remove pan sides.
7. Sift cinnamon-sugar over cake.
8. Make a circle of espresso beans around the edge.