Yield: 10 servings
|1½ cup||Finely Chopped Nuts|
|3 tablespoons||Margarine, Melted|
|32 ounces||Cream Cheese, Softened|
|3 tablespoons||Unbleached All-purpose Flour|
|4 eaches||Large Eggs|
|1 cup||Sour Cream|
|1 tablespoon||Instant Coffee Granules|
|¼ cup||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.