Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts 2 tablespoons of Sugar 3 tablespoons of Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 tablespoons of Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 tablespoons of Instant Coffee Granules 1/4 its 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.

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