Heat oven to 325 F. Dissolve instant coffee with cinnamon in water. Set aside to cool. Mix nuts, sugar, and butter and press onto bottom of a 9-inch springform pan. Bake for 10 minutes, remove, and set aside. Increase oven to 450 F. Beat cream cheese, sugar and flour at medium speed until well blended. Add eggs one at a time, mixing well after each addition. Blend in sour cream. Gradually add cooled coffee mixture to cream cheese mixture, mixing well until blended. Pour over crust. Bake for 10 minutes and then reduce over temperature to 250 F. Continue baking for 1 hour. Turn off oven and let cake cool inside for 1 hour. Remove and cool completely. Refrigerate at least 3 hours.

I garnish this with chocolate whipped cream (while whipping cream, add 3 Tbsp. Powdered sugar, 1/4 cup cocoa, and 1/2 tsp. Vanilla) and chocolate covered espresso beans