Cappaccino Cheesecake

Ingredients

* 8 whole graham crackers, crushed
* 5 tablespoons melted unsalted butter
* 1 1/2 cups Sugar
* 1/2 cup whipping cream
* 4 teaspoons instant espresso powder or instant coffee powder
* 1 1/2 teaspoons vanilla extract
* 4 (8 ounces) packages cream cheese, room temperature
* 4 large eggs
* 2 tablespoons all-purpose flour
* 1 cup semi-sweet chocolate chips
* chocolate, shaved into curls (optional)

Directions

* Preheat oven to 350.
* Mix crackers, butter and 1/4 cup Sugar in medium bowl; press onto botom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
* Bake crust 10 minutes.
* Cool.
* Maintain oven temperature.
* Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
* Using electric mixer, beat cream cheese in large bowl until smooth.
* Gradually beat in remaining 1 1/4 cups Sugar, then eggs 1 at a time.
* Beat in flour.
* Stir espresso mixture until power dissolves, beat into cream cheese mixture.
* Stir in chocolate chips.
* Pour batter over crust.
* Bake cake until edges are puffed and beinning to crack and center is just set, about 1 hour 5 minutes.
* Cool on rack for 30 minutes; chill, uncovered for 6 hours.
* Cut around cake to loosen.
* Release pan sides.
* Top with chocolate curls, if desired.