What you need
How to prepare
Preheat oven to 350ºF.
Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch spring form pan. Bake for 5 minutes.
Beat cream cheese and COFFEE-MATE in large mixer bowl until creamy. Combine eggs and coffee in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust. Bake for another 45 to 50 minutes or until edges are set but centre still moves slightly.
Microwave white chocolate chips in medium, uncovered, microwave-safe bowl on medium-high for 1 minute; stir. The chocolate chips may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chips are melted. Stir in sour cream. Spread over top of cheesecake.
Bake for another 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.
Make them mini!
Try baking in a cupcake tin with liners instead! (adjust baking time to 20 mins)