Cappuccino Cheesecake

1-1/2 cups finely chopped nuts

2 tbl. sugar

3 tbl. margarine, melted

4-8 oz. pkg. cream cheese, softened

1 cup sugar

3 tbl. flour

4 eggs

1 cup sour cream

1 tbl. instant coffee granules 1/4 tsp. cinnamon

1/4 cup boiling water

Combine nuts, sugar and margarine. Press onto the bottom of a 9 inch springform pan. Bake at 350* for 12 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 well until well blended. Pour over crust. Bake at 450* for 10 minutes. Reduce temperature to 250* and continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with coffee beans and whipped cream.