Yield: 10 Servings
|1½ \N||Finely Chopped Nuts|
|3 pints||Margarine, Melted|
|32 ounces||Cream Cheese, Softened|
|3 pints||Unbleached All-purpose Fl|
|4 \N||Large Eggs|
|1 \N||Sour Cream|
|1 pint||Instant Coffee Granules|
|¼ \N||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.