---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Cheese
       Yield: 6 servings
   1 1/2 c  Finely chopped nuts
       2 T  Sugar
       3 T  Margarine, melted
       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.