Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-
form cake pan. Bake at 325 degrees F., 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 F., 10 minutes. Reduce oven temperature to 250
degrees F.; 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.


Serves 10