Crust:
1 cup finely crushed graham cracker crumbs
2 tbsp butter, melted
1/4 cup sugar
Combine the above ingredients in a bowl mix together well. Press crumbs over the bottom and 1-inch up the side of a lightly greased 9-inch springform pan; set aside.
Filling:
2 tbsp butter, melted
1/4 cup sugar
Combine the above ingredients in a bowl mix together well. Press crumbs over the bottom and 1-inch up the side of a lightly greased 9-inch springform pan; set aside.
Filling:
1 cup sugar
2 pkgs (8-oz each) low-fat cream cheese
1 egg or 1/4 cup egg substitute
1 tbsp instant espresso powder
1 tsp vanilla extract
Whipped cream for serving
Blend sugar and cream cheese together with electric mixer; beat in egg, espresso powder and vanilla extract until well blended. Pour into the prepared crust.
Bake at 325 degrees 55-60 minutes or until firm to the touch. Turn oven off and leave cake in oven for 1 hour with the oven door ajar.
Refrigerate cheesecake at least 4 hours before cutting to serve. Top with whipped cream for serving and garnish as desired.
Yield: 12 servings
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