Cappuccino Cheesecake

Instructions

1. Crust: Combine all ingredients in a mixing bowl. Press graham crumb mixture into bottom and sides of a 9" round springform pan.
2. In a small microwave bowl, add cream and heat until warm. Sir in coffee granules until dissolved. Set aside.
3. Filling: In a heavy stand up mixer on medium setting, beat together cream cheese, sugars, vanilla, cream, flour until smooth. Turn speed to low setting and add eggs at one at a time until blended. Do not over mix. Add cream/coffee mixture to mixer and beat until incorporated. Mixture will be runny but it will set after baking.
4. Pour filling into prepared crust and bake at 450 for 10 minutes. Reduce heat to 250 degrees and bake for an additional 50-55 minutes, until center is not jiggly. Remove from oven and cool on wire rack for one hour until firmly set. Chill 8 hours or overnight.
5. When cheesecake is set, remove from fridge and let stand about 10 minutes prior to inverting cake out of pan.
6. Topping: Combine cream, mascarpone cheese and vanilla in a mixer bowl; whip on medium speed until smooth and creamy. Add the sugar and increase speed to medium high and mix until frosting is smooth and stiff peaks form, about 5 minutes. Using a piping bag with a round tip (wilton 12), fill piping bag with frosting and pipe a circular formation on top of cheesecake as seen in my photo. Dust frosting with espresso powder.