1 1/2 c Finely Chopped Nuts 4 ea Large Eggs
2 tb Sugar 1 c Sour Cream
3 tb Margarine, Melted 1 tb Instant Coffee Granules
32 oz Cream Cheese, Softened 1/4 ts Cinnamon
1 c Sugar 1/4 c Boiling water
3 tb 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
