4 packages (8 ounces each) cream cheese
3/4 cup sugar
1/4 cup sour cream
4 tablespoons Kamora (coffee liqueur)
1 teaspoon vanilla extract
1 tablespoon espresso grounds
Beat cream cheese and sugar in a bowl until smooth. Beat in remaining cheesecake
ingredients in this order: sour cream; Kamora and vanilla; espresso and one egg;
Divide mixture among 10 to 12 cappuccino mugs (or use coffee cups or dessert
ramekins). Set mugs in a baking pan and add about 1 inch of hot water to the
pan. Bake at 250 degrees for two hours.
When cool, top with whipped cream and dust with cinnamon.
Makes 10 to 12 servings.