Creamy Coffee Swirl Cheesecake: 12 Irresistible Layers

A creamy cheesecake featuring a swirl of vanilla and coffee-flavored batters, baked on a graham cracker crust for a rich and elegant dessert.

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Preheat oven to 350°F (175°C). In a food processor, combine graham cracker crumbs, sugar, salt, and cinnamon until fine crumbs form.
Add melted butter and vanilla extract; pulse until mixture is moistened and clumps together.
Press crust mixture evenly into the bottom of a 9-inch springform pan.
Bake crust for 14-16 minutes until lightly browned at edges; remove from oven and reduce oven temperature to 300°F (150°C).
In a food processor, blend cream cheese, sugar, and vanilla extract until smooth.
Add eggs one at a time, mixing on low speed after each addition until just combined.
Add sour cream and blend until smooth.
Remove 1 cup of the batter into a separate bowl.
Dissolve instant coffee powder in hot water or milk, then stir into the 1 cup batter to create the coffee mixture.
Pour the plain batter into the crust, then spoon the coffee batter over it in dollops.
Use a butter knife to gently swirl the coffee batter through the plain batter to create a marbled effect.
Bake cheesecake at 300°F (150°C) for 45-50 minutes until set but slightly jiggly in the center.
Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.