Cappuccino Cheesecake

Serving Size: 10

Ingredients:
1 1/2 cups finely chopped nuts
2 tablespoons sugar
3 tablespoons margarine, melted
32 ounces cream cheese, softened
1 cup sugar
3 tablespoons unbleached all-purpose flour
4 large eggs
1 cup sour cream
1 tablespoon instant coffee granules
1/4 teaspoon cinnamon
1/4 cup boiling water

Cooking Directions:

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese,
sugar, and flour, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well after each addition. Blend
in sour cream. Dissolve coffee granules and cinnamon in water. Cool;
gradually add to cream cheese mixture, mixing until well blended. Pour
over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature
to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan;
cool before removing rim of pan. Chill. Garnish with whipped cream and
whole coffee beans if desired.