Recipe#8350

Title: Cappuccino

From: janetm@online.magnus1.com (Janet Morrissey) 
 Subject: Cappuccino Cheesecake 
 Date: Wed, 22 Mar 1995 17:49:04 +0000 
 Message-ID: <199503230349.WAA09476@online.magnus1.com> 

1 1/2 cups finely chopped nuts
 2 Tbsp. sugar
 3 Tbsp. butter, melted
 2 pkgs. (8-ounce) cream cheese, softened
 1 cup sugar
 3 Tbsp. flour
 4 eggs
 1 cup sour cream
 1 Tbsp. instant espresso or coffee
 1/4 tsp. cinnamon
 1/4 cup boiling water
 Heat oven to 325 F.
 Dissolve instant coffee with cinnamon in water.  Set aside to cool.
 Mix nuts, sugar, and butter and press onto bottom of a 9-inch
 springform pan.  Bake for 10 minutes, remove, and set aside.
 Increase oven to 450 F.
 Beat cream cheese, sugar and flour at medium speed until well
 blended.  Add eggs one at a time, mixing well after each addition.
 Blend in sour cream.
 Gradually add cooled coffee mixture to cream cheese mixture, mixing
 well until blended.  Pour over crust.
 Bake for 10 minutes and then reduce over temperature to 250 F.
 Continue baking for 1 hour.  Turn off oven and let cake cool inside
 for 1 hour.  Remove and cool completely.  Refrigerate at least 3
 hours.
 I garnish this with whipped cream and chocolate covered espresso
 beans.