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.