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Cafe Mexicana Cheesecake





  1. Combine crumbs, butter, sugar and cinnamon in a small bowl. Press evenly over bottom of a buttered 9-inch springform pan. Refrigerate.
  2. Beat cream cheese until smooth. Gradually beat in sugar; add eggs, one at a time, beating well.
  3. Stir in sour cream, liqueur, vanilla extract, whipping cream, chocolate and cinnamon. Blend well. Pour into crust-lined springform pan.
  4. Bake at 325 degrees F for 1 hour and 15 minutes. Do not open oven door.
  5. Turn oven off and leave cheesecake in another hour.
  6. Remove and cool slightly, then refrigerate.
  7. To serve, remove cake from pan. Garnish with sweetened whipped cream rosettes; sprinkle lightly with cinnamon and top with candy coffee beans.

Yield: 8 to 12 servings