The delicate smooth coffee flavor is complemented by the richness of white chocolate.
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18 (1 3/4 cup) chocolate chip cookies, crushed
1/2 cup sugar
1/3 cup Land O Lakes® Butter, melted
3 (8-ounce) packages cream cheese
1 cup French vanilla-flavored liquid creamer
4 large Land O Lakes® Eggs
1 tablespoon espresso-flavored instant coffee
1/4 cup all-purpose flour
3/4 cup white baking chips
2 cups sour cream, at room temperature
1 (2-ounce) bar white chocolate, if desired
Heat oven to 350°F.
Combine cookie crumbs and 1/4 cup sugar in bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake 5 minutes.
Combine cream cheese and flavored creamer in bowl; beat until creamy.
Stir together eggs and coffee granules in another bowl until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until well mixed.
Spread cream cheese mixture over chocolate crust. Continue baking 45-50 minutes or until edges are set but center still moves slightly.
Place white baking chips into bowl; microwave on Medium-high (70% power) 1 minute; stir. Microwave at 10-20 second intervals, stirring until smooth. Add sour cream; stir. Spread sour cream mixture over top of cheesecake. Continue baking 10 minutes or until cheesecake is slightly set but still moves. Cool in pan.
Cover; refrigerate 4 hours or overnight. Garnish with grated baking bar before serving, if desired.
Recipe and photo courtesy of NESTLÉ® USA.
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