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
1/4 tsp. cinnamon
4 eggs
1 c. sour cream
1 tbsp. instant coffee
1/4 c. water

Combine nuts, 2 tablespoons sugar and butter. Press into nine-inch spring-form pan.

Bake at 325°F for 10 minutes. Combine cream cheese, 1 cup sugar and flour, mixing at medium speed on an electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in sour cream. Dissolve coffee and cinnamon in 1/4 cup boiling water. Add to cream cheese mixture; mix well and pour over crust.

Bake at 450°F for 10 minutes, then reduce temperature to 250°F and continue baking 1 hour; loosen cake from rim of pan. Cool before removing from pan. Chill; garnish with whipped cream and coffee beans.