Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1½ \N | Finely Chopped Nuts |
| 2 pints | Sugar |
| 3 pints | Margarine, Melted |
| 32 ounces | Cream Cheese, Softened |
| 1 \N | Sugar |
| 3 pints | Unbleached All-purpose Fl |
| 4 \N | Large Eggs |
| 1 \N | Sour Cream |
| 1 pint | Instant Coffee Granules |
| ¼ pint | Cinnamon |
| 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.