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Preheat oven to 350°F. Pulse graham crackers in a food processor until fine crumbs are formed (you should have about 3 cups). Add 1 tablespoon sugar and the melted butter; pulse until crumbs are moist. Press into the bottom and up the sides of a 9-inch springform pan. Wrap foil around the bottom and up the sides. Place in the refrigerator while preparing the filling.
In a large bowl, beat cream cheese until smooth, about 1 minute. Add 1 1/4 cups sugar and the cornstarch; beat 2 to 3 minutes on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Beat in coffee liqueur and vanilla. Pour filling into crust.
Place springform pan into a large baking pan; place on oven rack and pour in hot water halfway up the side of the springform pan (about 6 cups).
Bake for 60 to 70 minutes or until center of cheesecake is set. Remove pan from water bath. Run a knife around the edge of the cake and remove foil. Place on a wire rack and cool completely. Cover and refrigerate overnight.
Remove the side of the pan. Whip cream and the remaining 1 tablespoon sugar to stiff peaks. Garnish cheesecake with whipped cream. If desired, drizzle with prepared chocolate sauce.