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Cappuccino cheesecake

Yield: 10 Servings

Ingredients:

• 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

Instructions:

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.

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