Cappuccino Chocolate Cheesecake

1 1/2 c Finely Chopped Nuts

2 tb Sugar

3 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 c Sugar

3 tb Unbleached All-purpose Flour

4 ea Large Eggs

1 c Sour Cream

1 tb Instant Coffee Granules

1/4 ts Cinnamon

1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan.

Bake at 325 degrees F., 10 minutes.

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.

Dissolve coffee granules and cinnamon in water.

Cool; gradually add to cream cheese mixture, mixing until well blended.

Pour over crust.

Bake at 450 degrees F., 10 minutes.

Reduce oven temperature to 250 degrees F.; 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.