Cappuccino Cheesecake

Course : Italian
Serves: 10
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1 1/2 cups nuts -- finely chopped
3 tablespoons margarine -- melted
1 cup sugar
4 large eggs
1 tablespoon instant coffee granules
1/4 cup boiling water
2 tablespoons sugar
32 ounces cream cheese -- softened
3 tablespoons unbleached all-purpose flour
1 cup sour cream
1/4 teaspoon cinnamon

Preparation / Directions:

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325F, 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 450F, 10 minutes. Reduce oven temperature to 250F; 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.

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