Orange Cappuccino Cheesecake(Makes One 9-Inch Cheesecake)

• 1 1/2 c. finely chopped nuts
• 1 c. plus 2 Tbsp. sugar, divided
• 3 Tbsp. butter, melted
• 4 (8 oz.) pkg. cream cheese, softened
• 3 Tbsp. all-purpose flour
• 4 eggs
• 1 c. sour cream
• 1 Tbsp. instant coffee powder
• 1/4 tsp. ground cinnamon
• 1/4 c. orange juice
• 1 tsp. grated orange peel
• cinnamon sugar (optional)
• whipped cream and orange zest (for garnish)

1. Preheat oven to 325u0b0.
2. Combine nuts and 2 tablespoons sugar and butter; press into bottom of 9-inch spring-form pan.
3. Bake 10 minutes.
4. Remove from oven.
5. Increase temperature to 450u0b0.
6. Next, beat together cream cheese, 1 cup sugar and flour in large bowl. Add 1 egg at a time, beating after each one.
7. Blend in sour cream. Dissolve coffee powder and cinnamon in orange juice.
8. Add juice mixture gradually to cream cheese mixture until blended.
9. Pour over crust.
10. Bake 10 minutes.
11. Reduce oven temperature to 250u0b0 and bake for 1 hour.
12. Loosen cake from rim of pan.
13. Cool before removing rim.
14. Refrigerate.
15. Sprinkle top with cinnamon sugar.
16. Garnish as desired.

nuts, sugar, butter, cream cheese, flour, eggs, sour cream, coffee powder, ground cinnamon, orange juice, cinnamon sugar, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436648 (may not work)