Title: Cheesecake ( Cappuccino )
Categories: Cheesecake Dessert
Yield: 10 Servings
| 1 1/2 | c | Finely Chopped Nuts |
| 2 | tb | Sugar |
| 3 | tb | Margarine, Melted |
| 32 | oz | Cream Cheese, Softened |
| 1 | c | Sugar |
| 3 | tb | Unbleached All-purpose Flour |
| 4 | | Large Eggs |
| 1 | c | Sour Cream |
| 1 | tb | Instant Coffee Granules |
| 1/4 | ts | Cinnamon |
| 1/4 | c | 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.