Shelly's Recipe

CAPPUCCINO CHEESECAKE IN NUT CRUST

Category: Cheesecake

1 1/2 cups finely chopped walnuts
2 tbsp butter melted
2 tbsp sugar
4 (8 oz) pkg cream cheese, softened
1 cup sugar
3 tbsp flour
4 large eggs
1 cup sour cream
1 tbsp instant coffee
1/4 tsp ground cinnamon
1/4 cup boiling water

(Soften cream cheese by placing each completely unwrapped 8 oz package in microwave on HIGH for 15 seconds.) Mix walnuts, butter and 2 tbsp sugar. Press into bottom of 9 inch springform pan. Bake at 325 for 10 minutes. Remove from oven. Cool.

Increase oven temperature to 450. Beat cream cheese, 1 cup of sugar and flour with electric mixer (medium speed) until well-blended. Add eggs one at a time, mixing at low speed after each addition until blended. Blend in sour cream.

Dissolve instant coffee and cinnamon in boiling water. Cool. Gradually blend into cream cheese mixture. Pour over crust. Bake for 10 minutes. Reduce temperature to 250 degrees and bake an additional hour, or until center is almost set. Run small knife or spatula around pan to loosen cake... cool before removing springform rim. Refrigerate at least 4 hours.