Press Graham cracker crust or any kind of crust into 8" cake pans or small dessert rings and bake for 15 min. at 350°F ( 175°C) or until crisp. Cool.
Combine cream cheese, sugar, flour and cinnamon in machine mixing bowl, using paddle, blend 6-8 minutes together or until smooth, using medium speed. (Combine first cinnamon with sugar to avoid lumps).
From time to time, scrape sides of mixing bowl down to avoid any lumps.
Mixture must be smooth before adding eggs and sour cream
Add eggs one at a time, using slow speed. Clean sides of mixing bowl down to avoid lumps. Add sour cream slowly, using slow speed.
Heat brandy or kahlua and dissolve instant coffee. Make sure to dissolve coffee well.
Add slowly into cheese batter.
Taste, if you need more coffee, dissolve in hot liqueur first before adding to cheese mixture.
Pour batter into prepared cake pan. Bake at 250°F (122° C) for approx.30 min.
Remove cake from oven and rest for416,30 minutes.
Return to oven and bake additional 30-40 min or until cake center has slightly set.
Cool in cake pan for 4-5 hours before unmolding or chill overnight in pan.
Serve at room temperature rum sauce Anglaise and /or chocolate sauce.