1 3/4 cups crushed chocolate wafer cookies
1/2 cup granulated sugar - divided use
1/3 cup butter, melted
3 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 cup whipping cream or half-and-half
4 large eggs
6 teaspoons instant coffee
1/4 cup all-purpose flour
3/4 cup white chocolate chips
1 (16-ounce) container sour cream, room temperature
cocoa powder for dusting (optional)
Preheat oven to 350°F (175°C).
Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 5 minutes. Set aside.
Beat vanilla extract and whipping cream or half-and-half together. Add cream cheese and continue beating until creamy.
Combine eggs and instant cofee in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust.
Bake for 45 to 50 minutes or until edges are set but center still moves slightly.
Melt white chocolate chips in microwave on medium heat for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in sour cream. Spread over top of cheesecake.
Bake for another 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Dust with cocoa powder before serving.