1 1/2 c Finely Chopped Nuts 4 ea Large Eggs
2 T Sugar 1 c Sour Cream
3 T Margarine, Melted 1 T Instant Coffee Granules
32 oz Cream Cheese, Softened 1/4 t Cinnamon
1 c Sugar 1/4 c Boiling water
3 T Unbleached All-purpose Flour
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.
Yields
10 servings