Cappuccino Cheesecake

• 1-1/2 cup nuts, finely chopped
• 2 tbsp. sugar
• 3 tbsp. butter, melted
• -OR-
• 2 chocolate wafers
• 3 tbsp. butter, melted
• 1 lb. cream cheese, softened
• 1 cup sugar
• 3 tbsp. flour
• 4 eggs
• 1 cup sour cream
• 1 tbsp. instant espresso
• coffee
• 1/4 tsp. cinnamon
• 1/4 cup boiling water

1. Heat oven to 325F.
2. Dissolve instant coffee with cinnamon in water.
3. Set aside to cool.
4. Mix nuts, sugar, and butter and press onto bottom of a 9-inch springform pan.
5. Bake for 10 minutes, remove, and set aside.
6. Increase oven to 450F.
7. Beat cream cheese, sugar and flour at medium speed until well blended.
8. Add eggs one at a time, mixing well after each addition.
9. Blend in sour cream.
10. Gradually add cooled coffee mixture to cream cheese mixture, mixing well until blended.
11. Pour over crust.
12. Bake for 10 minutes and then reduce over temperature to 250F.
13. Continue baking for 1 hour.
14. Turn off oven and let cake cool inside for 1 hour.
15. Remove and cool completely.
16. Refrigerate at least 3 hours.

nuts, sugar, butter, or, chocolate wafers, butter, cream cheese, sugar, flour, eggs, sour cream, espresso, coffee, cinnamon, boiling water

Taken from www.foodgeeks.com/recipes/1535 (may not work)