Coffee 'n' Cream Cheesecake

Directions

1. The crust--in a small saucepan, melt butter; stir in instant coffee until dissolved.
2. In a bowl, stir the crushed vanilla wafers, sugar, and chopped almonds together; stir in the butter mixture until well combined.
3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
4. The filling--In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
5. Add in eggs and egg yolk, one at a time, beating well after each addition.
6. Stir together the instant coffee and hot water until dissolved; add coffee mixture and vanilla to the cream cheese mixture; beat until smooth.
7. Stir in whipping cream; pour the cream cheese mixture over the crust.
8. Bake at 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
9. Remove the cake from the oven and run a knife around the inside edge of the pan.
10. Turn the oven off; return the cake to the oven for an additional 30 minutes; chill, uncovered, overnight.
11. Topping: in a small bowl, beat whipping cream, sugar, and coffee liqueur with an electric mixer until stiff peaks form.
12. Pipe the whipped cream mixture around the edge of the cheesecake; garnish with chocolate-covered coffee beans; chill until serving time.

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