Orange Espresso Cheesecake

Haven't tried this yet but it looks so good I had to type it up for safekeeping! As soon as I try it - will let you know!!

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 1  cup graham cracker crumbs
• 3  tablespoons butter, melted
• 2  tablespoons granulated sugar

• Filing

• 4 -8  ounces light cream cheese, softened
• 1  cup granulated sugar
• 3  tablespoons flour
• 4  eggs
• 1  cup light sour cream
• 2  tablespoons instant espresso powder or 2  tablespoons instant coffee granules
• 2  teaspoons  grated  orange rind
• 1⁄4 cup  orange juice
• 2  teaspoons cinnamon

• Garnish

• 2  teaspoons  grated  orange rind
• 4  chocolate-covered coffee beans (optional)

Directions

1. Combine cracker crumbs, butter and sugar; press onto bottom of greased 10-inch sprinform pan. Center pan on piece of foil; press foil to side of pan. Bake in 325F oven for 10 minutes. Let cool.
2. Filing: in large bowl, beat cream cheese with sugar; beat in flour. Beat in eggs, one at a time. Stir in sour cream.
3. In separate bowl, stir together espresso powder, orange rind and juice and cinnamon; stir into cream cheese mixture. Pour over crust.
4. Set pan in larger pan; pour in enough hot water to come 1-inch up sides. Bake in 325F oven for about 50 minutes or until top is set and no longer jiggly in center. Turn oven off. Quickly run knife around cake. Let stand in oven for 1 hour.
5. Remove from larger pan and remove foil; let cool completely on rack.
6. Cover and refrigerate for at least 8 hours or until thoroughly chilled. Let stand at room temperature for 1 hour before serving.
7. Garnish: sprinkle orange rind over cake; arrange chocolate-covered coffee beans (if using) around edge.