Cappuccino Cheesecake with Nut Crust
1 1/2 cups finely chopped nuts
1 cup plus 2 tablespoons granulated sugar, divided use
3 tablespoons butter or margarine, melted
1 tablespoon instant coffee powder
1/4 teaspoon ground cinnamon
1/4 cup boiling water
4 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
Preheat oven to 325°F (160°C).
Combine nuts, butter and 2 tablespoons of the sugar; press onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set crust aside; raise oven temperature to 450°F.
Dissolve coffee powder and cinnamon in boiling water. Let sit until cool.
In a bowl, combine cream cheese, remaining 1 cup sugar and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
Gradually add the cooled coffee mixture to the cream cheese mixture, mixing until well blended. Pour over the crust. Bake for 10 minutes.
Reduce oven temperature to 250°F (120ºC) and continue baking for 1 hour.
Loosen the cake from the rim of the pan; cool before removing from the pan. Refrigerate before serving.