[Kitchen Witch]

Macaroni Grill Caffe Latte Cheesecake

Be sure the cream cheese and eggs are at room temperature, and bake the cake at least 24 hrs before serving to allow the flavors to develop fully.

CRUST:
2/3 cup, plus 1/4 cup graham crackers crumbs to set aside
5 teaspoons sugar
1 teaspoon instant espresso powder
1/4 teaspoon cinnamon
4 tablespoons unsalted butter, melted
FILLING:
1 1/2 lbs Philadelphia cream cheese, at room temperature
1 1/4 cups plus 2 tablespoons sugar
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
2 large eggs, at room temp.
1 tablespoon very hot water
1 1/2 tablespoons instant espresso powder

MAKE THE CRUST:
Preheat the oven to 375 degrees.

Mix together graham cracker crumbs, sugar, espresso powder and cinnamon. Pour the melted butter over the crumbs and mix well. Press the mixture firmly and evenly in the bottom of an 8x3-inch springform pan.

Bake for 10-15 minutes, until the crust begin to color. Cool on a wire rack.

Lower the oven temperature to 325 degrees. Lightly grease the sides of the pan.

MAKE THE FILLING:
Beat the cream cheese until smooth. Gradually beat in the 1 1/4 cups sugar at high speed until fluffy. Beat in the lemon juice and vanilla, then the eggs one at a time, beating well after each addition.

Pour 1 1/2 cups of the batter into a glass measure. Pour the remaining batter into the cooked crust.

In a small bowl, combine the hot water, espresso powder, and remaining 2 tablespoons of sugar. Stir this mixture into the 1 1/2 cups of batter.

Using a spoon, dollop the espresso-flavored batter in a thick ring on top of the plain batter about 1/2 inch in from the edge of the pan. Swirl, or marble, the batters together with the spoon. Do not overblend.

Bake in the lower third of the oven for one hour, until set.

Remove from the oven. To prevent it from cracking as it cools, run a thin sharp knife carefully around the edge of the pan to loosen the cake; transfer the pan to a rack and cover with a large inverted bowl. Let cool completely. Cover and refrigerate overnight or for up to 4 days.

TO SERVE:
Remove the sides of the pan. With your palm, gently pat the reserved 1/4 graham cracker crumbs around the side of the cake, being careful not to get any crumbs on top. Transfer to a platter and serve.