How to Make
STEP ONE
Preheat oven to 325 ̊F. Wrap the bottom and sides of the springform pan with foil to prevent water seepage when baking.
STEP TWO
Mix all ingredients together.
STEP THREE
Line 10-inch springform pan with crust mixture on the bottom, reserving about 1⁄4 for along the sides. Pack firmly by pressing with hand.
STEP FOUR
Bake to dry out for 15 minutes.
STEP FIVE
Mix cream cheese, sugar, and sour cream until just smooth. Do not over mix.
STEP SIX
Add egg one at a time, careful not to aerate.
STEP SEVEN
Divide the batter in 2.
STEP EIGHT
Flavor 2/3 of the batter with vanilla extract, and the other 1/3 with the coffee packets.
STEP NINE
Pour the vanilla batter into a spring-form or pan with graham cracker crust.
STEP TEN
Pour the coffee batter in a circle along the outer edge of the pan.
STEP ELEVEN
Using a skewer or small knife, gently swirl the batter to form a marble pattern. Do not over-swirl. Less is more.
STEP TWELVE
Place cheesecake pan into a larger baking pan and fill halfway with warm water.
STEP THIRTEEN
Bake cheesecake in the water bath until the center is firm to the touch.
STEP FOURTEEN
Remove cheesecake pan from the water bath carefully and allow to cool.
STEP FIFTEEN
Remove springform and chill until needed.
