Cappuccino Cheesecakecakes, cheese, cheesecakes ----BASE---- 1 1/2 cup finely chopped nuts 2 tablespoon sugar 3 tablespoon margarine, melted ----BODY---- 4 pkg 8-ounce cream cheese, soften 1 cup sugar 3 tablespoon flour 4 each eggs 1 cup sour cream 1/4 cup cold water 1 tablespoon instant coffee 1/4 teaspoon cinnamon BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch 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. |
