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1
Heat oven to 325F.
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2
Combine all crust ingredients in bowl.
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3
Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan.
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4
Bake 10 minutes or until golden brown.
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5
Cool completely.
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6
Combine 3/4 cup sugar, sour cream, cream cheese and flour in bowl.
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7
Beat at low speed, scraping bowl often, until creamy.
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8
Add eggs and vanilla; continue beating until well mixed.
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9
Reserve 1 1/2 cups cream cheese mixture.
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10
Set aside.
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11
Place coffee granules and water into bowl; stir until granules dissolve.
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12
Set aside.
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13
Combine remaining 1/4 cup sugar, cocoa and 3 tablespoons melted butter in another bowl; stir until smooth.
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14
Add coffee and cocoa mixtures to remaining cream cheese mixture; continue beating until well mixed.
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15
Pour cocoa-cream cheese mixture over baked crust.
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16
Spoon reserved cream cheese mixture over chocolate mixture; pull knife through batter for marbled effect.
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17
Bake 50-60 minutes or until set 2 inches from edge of pan.
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18
(Center will still be soft.)
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19
Remove from oven; let stand 10 minutes.
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20
Loosen sides of cheesecake from pan by carefully running knife around inside of pan.
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21
(Dip knife in hot water if cheesecake sticks to knife.)
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22
Do not remove sides.
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23
Cool 1 hour.
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24
Cover; refrigerate at least 4 hours.
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25
Remove sides of pan.
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26
Garnish with toffee bits.
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27
Store refrigerated.
