Vanilla Coffee Cheesecake​

Preheat oven to 325°F. Wrap the bottom and sides of the springform pan with foil to prevent water seepage when baking.

Mix all crust ingredients together.

Line 10-inch springform pan with crust mixture on the bottom, reserving about ¼ for along the sides. Pack firmly by pressing with hand.

Bake to dry out for 15 minutes.

Mix cream cheese, sugar and sour cream until smooth. Do not over mix.

Add 1 egg at a time, and be careful not to aerate.

Divide the batter in 2.

Flavor ⅔ of the batter with vanilla extract, and the other ⅓ with the coffee packets.

Pour the vanilla batter into a springform pan with graham cracker crust.

Pour the coffee batter in a circle along the outer edge of the pan.

Using a skewer or small knife, gently swirl the batter to form a marble pattern. Do not over swirl. Less is more.

Place cheesecake pan into a larger baking pan and fill halfway with warm water.

Bake cheesecake in the water bath until the center is firm to the touch.

Remove cheesecake pan from the water bath carefully and allow to cool.

Remove springform and chill until needed.