Cappuccino Cheesecake

Preparation & Cooking Time : 5 hr 35 min    Makes : 16 servings

Ingredients :

• 1½ cups finely chopped planters walnuts
• 3 tbsp butter or margarine, melted
• 2 tbsp sugar
• 4 x 8 oz packages Philadelphia cream cheese, softened
• 1 cup sugar
• 3 tbsp flour
• 4 eggs
• 1 cup sour cream
• 1 tbsp instant coffee
• ¼ tspn ground cinnamon
• ¼ cup boiling water
• 1½ cups thawed cool whip whipped topping

Preparation and Cooking Instructions :

1. preheat oven to 325°F if using a silver 9" springform pan (or to 300°f if using a dark nonstick 9" springform pan). Mix walnuts, butter and 2 tbsp sugar; press firmly onto bottom of pan. Bake 10 min. Remove from oven; cool. Increase oven temperature to 450°F.
2. Beat cream cheese, 1 cup sugar and flour with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream.
3. Dissolve instant coffee with cinnamon in water; cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
4. Bake 10 min. Reduce oven temperature to 250°F. Bake an additional 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish with dollops of whipped topping and a sprinkle of additional cinnamon.