BASE
1 1/2 c Finely chopped nuts
2 tb Sugar
3 tb Margarine, melted
BODY
4 pk 8-ounce cream cheese, soften
1 c Sugar
3 tb Flour
4 ea Eggs
1 c Sour cream
1/4 c Cold water
1 tb Instant coffee
1/4 ts Cinnamon
BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch
springform pan. Bake at 325, 10 minutes.
BODY: 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. Bring water to boil.
Add coffee granules and cinnamon; stir until dissolved. Cool;
gradually add to cream cheese mixture, mixing until well blended.
Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature
to 250; 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.
Yields
6 Servings