Cappuccino Cheesecake

• 1-1/2 cups finely chopped walnuts, toasted
• 3 Tbsp. butter or margarine, melted
• 2 Tbsp. sugar
• 1 Tbsp. Maxwell House Instant Coffee Original Roast
• 1/4 tsp. ground cinnamon
• 1/4 cup boiling water
• 4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 1 cup sour cream
• 4 eggs
• 1-1/2 cups thawed Cool Whip Whipped Topping

1. Preheat oven to 350F.
2. Mix walnuts, butter and 2 Tbsp.
3. sugar; press firmly onto bottom of 9-inch springform pan.
4. Dissolve instant coffee with cinnamon in boiling water; set aside.
5. Beat cream cheese, 1 cup sugar and the flour in large bowl with electric mixer on medium speed until well blended.
6. Gradually add coffee mixture, mixing until well blended after each addition.
7. Blend in sour cream.
8. Add eggs, one at a time, mixing on low speed after each addition just until blended.
9. Pour over crust.
10. Bake 45 to 50 min.
11. or until centre is almost set.
12. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
13. Refrigerate at least 4 hours or overnight.
14. Top with small dollops of whipped topping.
15. Garnish with additional cinnamon, if desired.

walnuts, butter, sugar, maxwell, ground cinnamon, boiling water, cream cheese, sugar, flour, sour cream, eggs, topping

Taken from www.kraftrecipes.com/recipes/cappuccino-cheesecake-82638.aspx (may not work)