1 ½ cups chocolate wafer crumbs
6 tablespoons butter, melted
2 tablespoons sugar
2 (8 ounce) packages cream cheese, softened
1 cup sugar
8 ounces white chocolate, chopped
¼ cup heavy cream
1 cup sour cream
½ cup strong brewed Melitta Classique Supreme coffee, cooled
1 tablespoon cornstarch
Whipped cream and coffee bean candies for garnish
Preheat oven to 325 degrees. In medium bowl, combine crumbs, butter and sugar. Press mixture on bottom and two-thirds up the sides of a 9-inch springform pan. Bake 10 to 15 minutes or until browned. Cool on rack.
In large bowl with mixer at medium speed, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In small saucepan over low heat, heat chocolate and cream until melted, stirring often.
Using low speed, gradually beat melted chocolate, sour cream, coffee and cornstarch into cream cheese mixture until just combined.
Pour batter into baked crust. Bake 60 to 70 minutes or until outer 2” of cake is firm and slightly puffed (center will be nearly set when shaken). Cool on rack to room temperature (about 4 hours).
Cover with plastic wrap. Refrigerate at least 12 hours. Before unmolding cake, use spatula to loosen crust from pan. Garnish with whipped cream and coffee bean candies.