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| 1 1/2 Tasse | nuts finely chopped |
| 3 Teelöffel | Margarine melted |
| 1 Tasse | sugar |
| 4 | eggs large |
| 1 Teelöffel | Instant coffee granules |
| 1/4 Tasse | water boiling |
| 2 Teelöffel | sugar |
| 32 x ca. 30 g | cream cheese softened |
| 3 Teelöffel | all-purpose flour unbleached |
| 1 Tasse | sour cream |
| 1/4 Teelöffel | cinnamon |
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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.
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