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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 Tasse | nuts finely chopped |
| 2 Esslöffel | sugar |
| 3 Esslöffel | Margarine melted |
| 4 Packung | 8-ounce cream cheese, soften |
| 1 Tasse | sugar |
| 3 Esslöffel | flour |
| 4 | eggs |
| 1 Tasse | sour cream |
| 1/4 Tasse | water cold |
| 1 Esslöffel | coffee instant |
| 1/4 Teelöffel | cinnamon |
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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.
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