Recipe - Cappuccino Cheesecake

BASE
1 One half cup Finely chopped nuts
2 tablespoon Sugar
3 tablespoon Margarine, melted

BODY
4 pack 8ounce cream cheese, soften
1 cup Sugar
3 tablespoon Flour
4 Eggs
1 cup Sour cream
One fourth cup Cold water
1 tablespoon Instant coffee
One fourth teaspoon Cinnamon

BASE: Combine nuts, sugar and margarine; press onto bottom of 9inch
springform pan. Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar and flour, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, mixing well
after each addition. Blend in sour cream. Bring water to boil. Add coffee
granules and cinnamon; stir until dissolved. Cool; gradually add to cream
cheese mixture, mixing until well blended.
Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to
250; continue baking 1 hour. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Garnish with whipped cream and whole coffee
beans, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini