Anniversary Mocha Cheesecake

I'm calling this "Anniversary Mocha Cheesecake" because I made it for our one year anniversary tonight! I cannot believe it has been one year already... I'm having a hard time with the fact that people won't call us newlyweds anymore. I still feel like a newlywed! This past year has been so fun and so challenging in many ways. Some of the speed bumps have been: moving, and all that that entails; getting used to a husband who loves to play PS3; expectations (ha. everyone tells you not to have any... I'm telling you right now that is impossible). But we have had some very fun highlights, which definitely outweigh the bumps: going to friends' weddings MARRIED; meeting new friends here in NC; finding an amazing church; lazy Saturdays just hanging out in our new home; holidays with our two families MARRIED; and a wonderful anniversary trip to Williamsburg this past weekend! It really has been a fantastic year. I feel so blessed and I am excited for what this next year brings!

Williamsburg, VA 2011

I found this recipe on the label of my springform pan when I first bought it. I have been wanting to try it for a while now, and this occasion seemed perfect, since cheesecake is one of Michael's and my favorite desserts.


Anniversary Mocha Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
4-5 tbs. butter, melted
2 tbs. sugar
Filling:
1/2 c. heavy whipping cream
1 tbs. instant coffee (I used decaf)
3 8-oz. pkgs. cream cheese
1 c. packed brown sugar
1/2 c. sugar
1 tbs. flour
4 eggs
2 tsp. vanilla
1 c. sour cream
1/2 c. hot fudge or chocolate ice cream topping

Directions:

1. Preheat oven to 325. Spray springform pan with cooking spray.
2. For crust, mix crumbs, butter, and sugar. Press into bottom and sides of pan.
3. For filling, heat cream until hot (do not boil). Add coffee; stir until dissolved. Set aside to cool.
4. In large bowl, beat cream cheese and sugars until smooth and creamy, about 5 minutes.
5. Add flour; blend well. Add eggs, one at a time, mixing well after each. Add vanilla, sour cream, and cooled coffee; blend well.
6. Pour filling into pan; place in preheated oven. Fill a large pan with hot water and set on rack below cheesecake.
7. Bake 70 to 75 minutes or until cheesecake is just slightly soft in center. Cool on cooling rack 1 hour. Refrigerate at least 4 hours.
8. When ready to serve, add hot fudge topping.

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