Photo: Ralph Anderson; Styling: Mindi Shapiro
Yield
Makes 12 servings

How to Make It

Step 1

Combine first 3 ingredients, and press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Set aside.

Step 2

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Stir in vanilla and sour cream.

Step 3

Pour batter into prepared crust. Bake at 350° for 1 hour and 10 minutes or until almost set. Turn oven off. Partially open oven door, and let stand in oven 1 hour. Remove from oven, and cool completely in pan on wire rack. Cover and chill 8 hours. Remove sides of springform pan before serving. Serve with Espresso Fudge Sauce.

Ratings & Reviews

jaytriedandtrue's Review

jaytriedandtrue
December 05, 2012
N/A

hawaiiansummer's Review

hawaiiansummer
December 04, 2011
Thank you for sharing this AMAZING dessert! I've been baking this recipe since it's publication debut and it has made it to someone's dessert table every year...the Espresso Fudge Sauce...well, it finds itself drizzled over much more than just this cheesecake... everyone loves it!