Title: Cappuccino Cheesecake #23
Categories: Cheesecake Dessert
Yield: 10 Servings
| 1 1/2 | c | Finely chopped nuts |
| 3 | tb | Margarine, melted |
| 1 | c | Sugar |
| 4 | | Large eggs |
| 1 | tb | Instant coffee granules |
| 1/4 | c | Boiling water |
| 2 | tb | Sugar |
| 32 | oz | Cream cheese, softened |
| 3 | tb | Unbleached all-purpose flour |
| 1 | c | Sour cream |
| 1/4 | ts | Cinnamon |
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.