Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan.

Bake at 325 degrees F., 10 minutes.

Combine cream cheese, sugar, and flour, mixing at medium speed on
electric mixer until well blended.

Add eggs, one at a time, mixing well after each addition.

Blend in sour cream. Dissolve coffee granules and cinnamon in water.

Cool; gradually add to cream cheese mixture, mixing until well blended.

Pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F.; continue baking 1 hour.

Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Garnish with whipped cream and whole coffee beans if desired.