Cappuccino Cheesecake II
1-1/2 cups finely chopped nuts (any variety)
1 cup plus 2 tbs. sugar
3 tablespoons butter, melted
4 pkgs. (8 oz. each) cream cheese, softened
3 tablespoons all-purpose flour
1 cup sour cream
1 tablespoon instant coffee
1/4 teaspoon cinnamon
1/4 cup orange juice
1 cup mini chocolate chips
1/3 cup heavy cream
mixture of cocoa, cinnamon, sugar
2 tablespoons espresso or very strong coffee
Cheesecake: Combine nuts, 2 tablespoons sugar, and butter in a bowl and mix. Pour into 9-inch springform pan and press onto bottom. Set aside. In a food processor combine cream cheese and remaining cup of sugar. Mix until light and completely combined. Add flour and eggs, one at a time. Add sour cream and cinnamon. Combine the instant coffee and orange juice to dissolve the powder, then add to cream cheese mixture. Pour into pan and place in a 350ºF degree oven for approximately 1 hour. Check for doneness by shaking gently. Cool completely.
Topping: Heat all ingredients and stir until melted. Drizzle topping heavily in a zigzag pattern over cheesecake. Sprinkle with mixture of cocoa powder, cinnamon, and sugar. Garnish plate with an additional sprinkle of the sugar mixture around the plate highlighted with a chocolate-covered strawberry.