Coat a 9-inch springform pan with cooking spray. Combine crumbs and next 3 ingredients, and stir well. Firmly press crumb mixture into bottom and 2 inches up sides of pan; set aside.
Combine 2/3 cup sugar and next 6 ingredients in a large bowl; beat at high speed of a mixer until smooth. Combine milk and coffee granules; stir well. Add milk mixture and sour cream to cheese mixture; beat until smooth.
Beat egg whites (at room temperature) at high speed of a mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture.
Pour into prepared pan. Bake at 300° for 1 hour or until almost set. Turn oven off; loosen cake from sides of pan, using a narrow metal spatula or knife. Let cheesecake stand in oven with door slightly opened for 1 hour. Remove from oven; cover and chill 8 hours.
I substituted 1/2 c. strong brewed coffee for the instant coffee/milk. This cheesecake was so great, everyone raved about it. I drizzeled some chocolate shell syrup on it and put it in the freezer for a couple of minuets to harden it up, then drizzeled a decrative squiggle of caramle sauce on each person's plate and placed the cheesecake on top of it. Everyone told me not to lose this recipe.
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