Cappuccino Cheesecake

1 1/2 cups finely chopped nuts
2 tbsp. sugar
3 tbsp. butter or margarine, melted

4 (8 oz.) pkgs. cream cheese
1 cup sugar
3 tbsp. flour
4 eggs
1 cup sour cream
1 tbsp. instant coffee granules
1/4 tsp. cinnamon
1/4 cup boiling water

Combine nuts, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees for 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 10 minutes. Reduce oven temperature to 250 degrees; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan.

Chill. Garnish, if desired (I use whipped cream rosettes, chocolate leaves and whole chocolate covered coffee beans).