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   Ingredients :
7 oz (220 g) unsalted butter, in pieces
cup sugar
1 cups flour
cup cornstarch
cup cocoa
Pinch of salt

1 lb (3 8 oz package) cream cheese
1 cup sugar
4 eggs
2 cups sour cream
2 tablespoons instant expresso coffee

cup brown sugar
cup unsalted butter
cup heavy cream

Place all ingredients in mixer and combine on low speed until dough comes together.Dough is very soft. Roll dough into a 9 to 10 inch (18 a 20 cm) springform pan. Refrigerate for 45 minutes. Bake crust in oven 300F (150C) for 30 minutes. Remove from oven and let crust cool completely.

Beat cream cheese in mixer until soft and creamy. Add sugar and continue beating. Add eggs, one at a time, beating well after each addition. Fold in sour cream and instant coffee. Mix until smooth.Pour batter into pan containing crust spreading evenly. Place pan in a large roasting or baking pan. Place pan on oven rack. Fill roasting pan halfway with hot water.

Bake at 350F (180C) for 1:25 hours approximately. Remove from oven and cool for 30 minutes. Refrigerate until completely cool.

Combine sugar, butter and cream in a small saucepan. Heat until sugar dissolves. And then bring to a boil over high heat. Reduce heat to medium and stir constantly until sauce thickens. Let cool at room temperature.

To serve, remove cheesecake from refrigerator and transfer to a serving platter.Serve slices and drizzle caramel glaze. Dust with cocoa.
        10 servings
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