Coffee Cheesecake

Makes : 12 to 14 servings

Ingredients :

• graham cracker crust
• soft butter, for the pan
• 1½ cups graham cracker crumbs
• 2 tbsp (packed) light brown sugar
• ¼ tspn ground cinnamon
• pinch salt
• 5 tbsp melted butter
  for cheesecake filling :
• 1½ lb (3 x 8 oz packages) regular cream cheese
• 1¼ cups sugar
• 3 large eggs, at room temperature
• 1 large egg yolk
• 1/3 cup heavy cream
• 1/3 cup regular sour cream
• 2 tbsp Kahlua or other coffee liqueur
• 1 to 1½ tbsp finely ground, powder-like coffee

Preparation and Cooking Instructions :

1. Using soft butter, grease the bottom of a 9" springform pan. Set aside.
2. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl; toss with hands, to stir. Add the melted butter. Use a wooden spoon to combine, then switch to your fingers and rub until evenly mixed. Spread the crumbs evenly in the pan, then press them into the bottom and about ½ inch up the side. Refrigerate for 10 minutes. Adjust one of your oven shelves to the center position, and preheat the oven to 350°F.
3. Put the pan on the center oven rack and bake the crust for 7 minutes. Transfer to a rack and let cool. Turn the oven temperature down to 300°F. When the pan has cooled, butter the sides with soft butter.
4. Using a stand mixer fitted with a flat paddle, blend the cream cheese over medium to medium-low heat, until smooth, stirring down sides several times. Do not over-beat: you don't want to beat air into the filling. With the machine running, add the sugar about 1/3 at a time, mixing for 15 to 20 seconds after each addition. Scrape down the bowl several times.
5. Whisk the eggs and extra yolk in a medium mixing bowl just until blended. Blend half of the eggs into the cream cheese, until smooth, then blend in the remaining eggs. Add the cream, sour cream, Kahlua, ground coffee, and vanilla. Blend just until evenly combined, scraping down the bowl once or twice.
6. Hold a large mesh sieve over the pan, then pour the batter through the sieve into the pan; the sieve will catch any clots that might encourage the cake to crack( It helps to have someone to assist with this).
7. Put the pan on the center oven rack and bake for 55 to 65 minutes. When done, the top of the cake will have risen slightly, more at the edges than in the center. Aside from, perhaps, a small circle in the center, the cake should have a "flat" rather than a shiny surface. When the cake is done, turn off the oven, open the door several inches, and let the cake cool in the oven for 1 hour. (Don't worry if the cake develops a crack. You can always cover it with whipped cream later, if you like.)
8. Transfer to a cooling rack and cool for several hours, to room temperature. Refrigerate overnight. Remove the side of the pan and serve.