Ingredients :
2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup plus 2 tablespoons white sugar, divided
3 (8 ounce) packages cream cheese, softened
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso
2 teaspoons vanilla extract
Directions :
- Preheat oven to 350F.
- In a large bowl, combine graham cracker crumbs, butter and 2 tablespoons sugar until well combined. Press into the bottom, and 1 inch up the sides of a greased, 9 inch springform pan.
- Bake crust for 8 minutes. Remove from oven to cool. Reduce temperature to 325F.
- In a large mixing bowl, beat cream cheese until smooth. Add in remaining sugar and 1 egg at a time until combined. Stir in sour cream, espresso and vanilla. Pour batter into crust.
- Bake for 65 minutes, then let cake cool in unheated oven with door ajar for 20 minutes. Cover and chill overnight.
- Serve topped with whipped cream.
- Garnish suggestion – caramel ice cream or caramel drizzle.
