Cappuccino Cheesecake Pie With Toffee Crunch Topping
Preheat oven to 350°
14 chocolate graham crackers
1/2 c. butter or margarine, melted
2 Tbsp. sugar
2 Tbsp. black coffee
Crush the graham crackers with a rolling pin or in food processor until fine. Mix with sugar, then add melted butter and coffee, mix well. Press into the bottom and sides of a pie pan.
2 8-oz packs cream cheese
1/2 c. sugar
1/4 c. black coffee
1 Tbsp Kahlua
2 Tbsp cornstarch
In mixer, combine cream cheese and sugar. Add eggs and mix well at medium speed. Add coffee, Kahlua and cornstarch and mix for 2 minutes.
Pour into the pie crust.
4 pieces “Viennese Crunch” or “Heath Bar” toffee candies
Crush with a rolling pin and sprinkle over the pie filling.
Bake at 350° for 35-40 minutes.
Remove from oven and cool on wire rack. Refrigerate after completely cool.
Can be topped with whipped cream.