Cappuccino Cheese Cake

• 1 1/2 c. finely chopped nuts
• 2 Tbsp. sugar
• 3 Tbsp. margarine, melted
• 4 (8 oz.) pkg. cream cheese, softened
• 1 c. sugar
• 3 Tbsp. flour
• 1/4 tsp. cinnamon
• 4 eggs
• 1 c. sour cream
• 1 Tbsp. instant coffee
• 1/4 c. water

1. Combine nuts, 2 tablespoons sugar and margarine.
2. Press into nine-inch spring-form pan.
3. Bake at 325u0b0 for 10 minutes.
4. Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on an electric mixer until well blended.
5. Add eggs, one at a time, mixing well after each.
6. Blend in sour cream.
7. Dissolve coffee and cinnamon in 1/4 cup boiling water.
8. Add to cream cheese mixture; mix well and pour over crust.
9. Bake at 450u0b0 for 10 minutes, then reduce temperature to 250u0b0 and continue baking 1 hour; loosen cake from rim of pan.
10. Cool before removing from pan.
11. Chill; garnish with whipped cream and coffee beans.

nuts, sugar, margarine, cream cheese, sugar, flour, cinnamon, eggs, sour cream, instant coffee, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=121452 (may not work)