1 1/2 c. finely chopped nuts
2 tbsp. sugar
3 tbsp. butter, melted
4 (8 oz.) pkg. cream cheese, softened
1 c. sugar
3 tbsp. flour
4 eggs
1 c. sour cream
1 tbsp. instant coffee granules
1/4 tsp. cinnamon
1/4 c. boiling water

Combine nuts, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 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 for 10 minutes. Reduce oven temperature to 250 degrees; 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. 10-12 servings.