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1 1/2 cups finely chopped nuts
4 large eggs
2 tablespoons sugar
1 cup sour cream
3 tablespoons margarine, melted
1 tablespoon instant coffee granules
32 ounces cream cheese, softened
1/4 teaspoon cinnamon
1 cup sugar
1/4 cup boiling water
3 tablespoons unbleached all-purpose flour
1. Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes.
2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition.
4. Blend in sour cream.
5. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended.
6. Pour over crust.
7. Bake at 450 degrees for 10 minutes.
8. Reduce oven temperature to 250 degrees; continue baking 1 hour.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Chill. Garnish with whipped cream and whole coffee beans, if desired.
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