Cappuccino Cheesecake

------------------------------------BASE------------------------------------ 1 1/2 c Finely chopped nuts

2 T Sugar

3 T Margarine, melted

------------------------------------BODY------------------------------------ 4 pk 8-ounce cream cheese, soften

1 c Sugar

3 T Flour

4 ea Eggs

1 c Sour cream

1/4 c Cold water

1 T Instant coffee

1/4 t 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.