2 cups crushed chocolate cere-
al or cookies
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4 tbsp melted butter
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32 oz cream chease
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1 cup grandulated sugar
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¼ cup flour
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4 eggs
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1 cup sour cream
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1 tbsp instant coffee
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¼ cup boiling water
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½ cup warmed low fat milk
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2 tbsp instant cappuccino
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1 env whipped topping
Combine cereal/cookies and butter and press into the bottom of a 9" spring-form pan. Bake at 325oF for 8 minutes. Using an electric mixer, combine cream cheese, sugar and flour. Add eggs one at a time, mixing thoroughly after each addition. Next, mix in sour cream. In a separate bowl, dissolve coffee in boiling water. Let cool, then gradually add to cream cheese mixture. Once completely mixed, pour cream cheese mixture over cooled crust.
Bake in preheated oven at 450oF for 15 minutes, then reduce to 250oF and bake for 55 minutes more. Turn off oven and allow cake to cool completely. Do not open oven - a hot cake will crack if exposed to air. Once cool, loosen sides with a knife before removing the rim of the pan. Dissolve cappuccino in warm milk and chill in the freezer. Whipp the whipped topping mix with the chilled cuppaccino mixture until cream form peaks. Decorate as desired and chill until ready to serve.
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