Another dessert idea for Valentine’s Day. This one is more sophisticated, and very delicious. It’s the best cheesecake recipe I have seen. Don’t let its name fool you. My husband will not drink coffee, but he loves this cheesecake. This comes from my Pampered Chef “It’s Good for You” cookbook. This recipe is very good TO me, but I would not go as far as to say that it is good “for” me. It is still cheesecake, so its main ingredient is cream cheese. I suggest you make this one if you are sharing it with more than just your husband. 😉 It is rich. You will need to make this on Friday if you are planning on eating it on Saturday, as it does take a few hours to cool.

Ingredients:
8 reduced-fat creme-filled chocolate sandwich cookies, finely chopped (about 3/4 cup)
1-1/2 cups sugar
3 Tbs. all-purpose flour
1/2 tsp. Cinnamon
1/4 tsp. salt
3 packages (8 ounces each) fat-free cream cheese
2 packages (8 ounces each) reduced-fat cream cheese (Neufchatel)
1 cup fat-free sour cream
2 tsp. vanilla
4 large eggs
1/2 cup double-strength coffee, cooled
1-1/2 tsp. unsweetened cocoa powder (optional)

Directions:
Preheat oven to 325 degrees. Lightly spray Spring form Pan with nonstick spray. Place cookies in resealable plastic storage bag; whack at it with a roller until you have fine crumbs. (I just used our food chopped…I always bust the bag when I do it the other way)
Press crumbs into bottom of pan. Bake 10 minutes. Remove from oven to cooling rack.
Meanwhile, in a small bowl combine sugar, flour, cinnamon, and salt.
In a HUGE bowl (16 cups or so) beat cream cheese at high speed of electric mixer until smooth. Add sugar mixture to cream cheese; beat well. Add sour cream and vanilla; beat until blended. Add eggs, one at a time; mix at a low speed just until blended. Gradually add coffee while mixing at low speed; mix until well blended. I used an 8 cup bowl like the recipe suggested and I am showing you a picture of why that was a bad idea. 😉 Use a big bowl so it will be easier to mix once all the ingredients are in the bowl together.

Pour filling over crust. Bake 1 hour, 15 minutes-1 hour, 20 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remover from oven to cooling rack. Immediately run toothpick around sides of cake to loosen from pan; cool completely. Loosely cover; refrigerate at least 6 hours or overnight. Release collar from pan.
If desired, place a heart stencil over top of cake. Sprinkle with cocoa powder; carefully remove stencil. Cut into wedges.