Cappuccino cheesecake recipe

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water
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.