Creamy Cappuccino Cheesecake



  • 1 1/2cups chocolate cookie crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted


  • 2 Sachets of Enrista Cappuccino
  • 1 tablespoon hot water
  • 1teaspoon vanilla
  • 3 packages (250g) cream cheese, softened
  • 1 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 4 eggs


  • 1 1/2cups sour cream
  • 3 tablespoons sugar


  1. Heat oven to 180°C. In small bowl, mix cookie crumbs, 1/4 cup sugar and the butter. Press mixture in bottom and 4cm up side of ungreased 25cm springform pan. Bake 10 minutes or until set. Cool 20 minutes.
  2. Meanwhile, in small bowl, mix Enrista Cappuccino Sachets, water and vanilla; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add 1 cup sugar; beat until very soft and creamy. Beat in cinnamon. Beat in 1 egg at a time just until well blended; do not overbeat. Add coffee mixture; mix well. Pour into cooled baked crust.
  3. Bake 45 to 50 minutes or until set.
  4. Meanwhile, in small bowl, blend sour cream and 3 tablespoons sugar. Spread sour cream mixture evenly over top of cheesecake; bake 10 to 15 minutes longer or until sour cream is set. Cool on cooling rack 1 1/2 hours. Refrigerate before serving, at least 3 hours or overnight. Garnish with chocolate-covered coffee beans. Sprinkle lightly with cocoa. Store in refrigerator.