Cappuccino Cheesecake

• 1-1/2 cups finely chopped PLANTERS Walnuts
• 3 Tbsp. butter or margarine, melted
• 2 Tbsp. sugar
• 1 Tbsp. MAXWELL HOUSE Instant Coffee
• 1/4 tsp. ground cinnamon
• 1/4 cup boiling water
• 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 3 Tbsp. flour
• 4 eggs
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 cups thawed COOL WHIP Whipped Topping

1. Heat oven to 325F.
2. Mix nuts, butter and 2 Tbsp.
3. sugar; press onto bottom of 9-inch springform pan.
4. Bake 10 min.
5. Meanwhile, dissolve instant coffee with cinnamon in boiling water.
6. Remove crust from oven.
7. Increase oven temperature to 450F.
8. Beat cream cheese, 1 cup sugar and flour with mixer until well blended.
9. Add eggs, 1 at a time, mixing on low speed after each just until blended.
10. Blend in sour cream.
11. Gradually beat in coffee; pour over crust.
12. Bake 10 min.
13. Reduce oven temperature to 250F.
14. Bake 1 hour or until center is almost set.
15. Run knife around rim of pan to loosen cake; cool before removing rim.
16. Refrigerate 4 hours.
17. Top with dollops of COOL WHIP.
18. Garnish with a sprinkle of additional cinnamon, if desired.

walnuts, butter, sugar, coffee, ground cinnamon, boiling water, philadelphia cream cheese, sugar, flour, eggs, s

Taken from www.kraftrecipes.com/recipes/cappuccino-cheesecake-51387.aspx (may not work)