mochaccino cheesecake

10  cream filled chocolate sandwich cookies, crushed
2 Tablespoon butter, melted
1 1/2 Tablespoons instant espresso coffee powder
4 packages(8 ounces each) Neufchatel cream cheese
1 1/2 cups  plus 3 Tablespoon sugar
4 eggs
1 1/2 teaspoon vanilla extract
2 1/2 cups reduced fat sour cream, divided
2 Tablespoons all purpose flour
4 ounce unsweetened chocolate, melted
Chocolate covered espresso beans
The racks in the oven in center and lower oven should be preheated in500 degrees.
On the lower rack place roasting pan half filled  with water. The bottom of a 9 inch springform pan with cooking spray . The butter should be mixed with the crumbs, then press this onto bottom of pan .

Into 2 teaspoons water stir in espresso powder . beat cream cheese until fluffy using an electric mixer.at high speed. The speed should be lowered to medium.

11/2 cups  sugar should be added and beaten 2 minutes. Eggs should  be added one at a time then vanilla. 1 cup of sour cream should be added then beat 1 minute.

Flour should be added then beat it until it is combined. Half the batter should be put in a separate bowl then add chocolate . The espresso mixture should be stirred into remaining batter.

This  should be baked on the rack above p an of water 9-10 minutes or until slightly risen. Then put the temperature of the oven should be lowered to 200 degrees .

This should be baked 1 hour or until 1 hour or until center moves slightly when jiggled. Then shutoff the oven and allow cake to  stand 25 minutes in oven

The remaining sugar and sour cream should b e combined  then . Spread over the cheesecake then put the cheesecake in oven with door closed for 5 minutes. This should be cooled on rack.

Put in tbe refrigerator at least 8 hours or overnight . Take the sides off springform pan and decorate espresso beans.