Cappuccino Cheesecake

Ingredients

• 1 1/2 cups finely chopped nuts
• 2 tablespoons sugar
• 3 tablespoons butter; melted
• 1 pound cream cheese; softened
• 1 cup sugar
• 3 tablespoons flour
• 4 eggs
• 1 cup sour cream
• 1 tablespoon instant espresso or coffee
• 1/4 teaspoon cinnamon
• 1/4 cup boiling water

Method

Heat oven to 325°F. Dissolve instant coffee with cinnamon in water. Set aside to cool. Mix nuts, sugar and butter and press onto bottom of a 9 inch spring form pan. Bake for 10 minutes, remove, and set aside. Increase oven to 450°F. Beat cream cheese, sugar and flour at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture, mixing well until blended. Pour over crust. Bake for 10 minutes and then reduce oven temperature to 250°F. Continue baking for 1 hour. Turn off oven and let cool inside for 1 hour. Remove and cool completely. Refrigerate at least 3 hours. Garnish with chocolate whipped cream. While whipping cream, add 3 tablespoons powdered sugar, 1/4 cup cocoa, and 1/2 teaspoon vanilla. You can also add chocolate covered espresso beans as a garnish.

Yield: 12 servings