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